Back to Pasta with Goat Cheese and Roasted Asparagus All Reviews for Pasta with Goat Cheese and Roasted Asparagus - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pasta with Goat Cheese and Roasted Asparagus Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 2 bunches asparagus (2 pounds total), tough ends removed 4 tablespoons butter, cut into small pieces 12 ounces cavatappi or other short pasta 1 small log soft goat cheese (5 ounces), crumbled 2 to 3 tablespoons snipped fresh chives, for garnish
Gallery Pasta with Goat Cheese and Roasted Asparagus
Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Gallery
Pasta with Goat Cheese and Roasted Asparagus
Pasta with Goat Cheese and Roasted Asparagus
Pasta with Goat Cheese and Roasted Asparagus
Recipe Summary prep: 20 mins total: 25 mins Servings: 4
Recipe Summary
prep: 20 mins total: 25 mins
Servings: 4
prep: 20 mins
total: 25 mins
prep:
20 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 2 bunches asparagus (2 pounds total), tough ends removed 4 tablespoons butter, cut into small pieces 12 ounces cavatappi or other short pasta 1 small log soft goat cheese (5 ounces), crumbled 2 to 3 tablespoons snipped fresh chives, for garnish
Directions
Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
Reviews (28)
Add Rating & Review 63 Ratings 5 star values: 22 4 star values: 21 3 star values: 16 2 star values: 3 1 star values: 1
Load More Reviews
Reviews (28)
Add Rating & Review 63 Ratings 5 star values: 22 4 star values: 21 3 star values: 16 2 star values: 3 1 star values: 1
Add Rating & Review
63 Ratings 5 star values: 22 4 star values: 21 3 star values: 16 2 star values: 3 1 star values: 1
63 Ratings 5 star values: 22 4 star values: 21 3 star values: 16 2 star values: 3 1 star values: 1
63 Ratings 5 star values: 22 4 star values: 21 3 star values: 16 2 star values: 3 1 star values: 1
5 star values: 22 4 star values: 21 3 star values: 16 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: Unrated 12/18/2014 Love to add Sun Dried Tomatoes all chopped up into the sauce instead of asparagus..AMAZING!!!!!!!!!!!!!!!!! Martha Stewart Member Rating: Unrated 06/12/2012 This was really good, I made it for lunch today and I recommend adding some cherry tomatoes it made it PERFECT! Martha Stewart Member Rating: Unrated 07/14/2011 Super yummy and easy. I also added some roasted tomatoes to "cut" the intensity of the goat cheese. You really could add any roasted vegetable you wanted and it would be delicious. Martha Stewart Member Rating: Unrated 07/08/2011 This is a very nice recipe. Everyone I've shared it with has been surprised at how sumptuous it is. You have to take every bit with a bit of the asparagus. Surprisingly nice. And, very easy to make. Martha Stewart Member Rating: Unrated 11/25/2010 Made this last night with whole wheat pasta, Smart Balance Martha Stewart Member Rating: Unrated 04/14/2010 Meh. Made as per the recipe and found it bland and uninteresting. I'll try to salvage it as a cold pasta salad by adding some minced onion and roasted red bell peppers. Martha Stewart Member Rating: Unrated 04/14/2010 My 14 month old son just devoured a huge bowl of this! It's soooo tasty! We also added cherry tomatoes, which added lots of yummy flavor. I used just 1 bunch of asparagus and only had 1/2 log of goat cheese on hand, but it still turned out great! Martha Stewart Member Rating: Unrated 04/13/2010 Delicious and quick recipe! I only used one pound of asparagus but roasted a pint of grape tomatoes with it and it turned out great. Martha Stewart Member Rating: Unrated 05/08/2009 This an absolute winner recipe. Fast enough for everyday, yet good enough for company. I added grilled chicken and sliced it up for a bit of protein. Martha Stewart Member Rating: Unrated 02/18/2009 Very easy and delicious! Keeper! Martha Stewart Member Rating: Unrated 01/31/2009 I absolutely love this recipe. I have made it probably over 20 times since I saw it in the magazine. My son, (3) who is the pickiest eater scarfs this down like it is the last meal he is ever going to eat. He even asks for more. Make extra for leftovers. It's even better the next day when things have gelled a little bit more. Martha Stewart Member Rating: Unrated 12/29/2008 Absolutely Awesome! I used an herbed fresh goat cheese. I am not sure if the herbs made it better or worse as the dish was mouth watering. I urge everyone to try this one!! Martha Stewart Member Rating: Unrated 11/21/2008 Just made it ~ Simple and tastes great!! Martha Stewart Member Rating: Unrated 09/02/2008 I made this for my family last night and it was sooo good! They loved it. And it was so simple to make!!! I will be making this again for sure in the near future..! Martha Stewart Member Rating: Unrated 08/09/2008 I made this for my brother and his girlfriend, and on a whim tossed in some sliced sun-dried tomatoes (the kind packed in oil). They still haven't stopped raving about it! Great recipe. Martha Stewart Member Rating: Unrated 07/22/2008 What a delicious combination! Everyone loved it! Martha Stewart Member Rating: Unrated 06/03/2008 I didn't have any asparagus on hand, but wanted to try this recipe, so I used broccoli florets. The lunch was a big hit with my husband, too! Martha Stewart Member Rating: Unrated 06/03/2008 I wish these recipes had nutritional information. Those of us who have to follow strict dietary guidlelines really need that. This looks really good though. Martha Stewart Member Rating: Unrated 05/18/2008 Very tasty way to welcome spring. Don't skip the chives, they really add to the flavor of this dish. And the corkscrew/cavatappi is perfect for holding the sauce. My boyfriend suggested using the cavatappi the next time I make baked mac-n-cheese or any baked pasta calling for a denser meat sauce. Also could serve as a side dish. Martha Stewart Member Rating: Unrated 04/08/2008 This is incredibly easy and very tasty. I added sliced roasted red pepper chicken sausage to mine. I'll try prosciutto next time. I think you could add just about anything that complements goat cheese to this recipe. Although I wonder if it could be made lower in fat by using milk instead of butter. Hmm... Martha Stewart Member Rating: Unrated 03/11/2008 This was very tasty and simple to prepare. I added sliced prosciutto -- up to a fourth of a pound -- along with the asparagus. I also added a bit of cream cheese to the goat cheese/pasta water mixture to thicken it up a bit. Martha Stewart Member Rating: Unrated 03/11/2008 This was very tasty and simple to prepare. I added some sliced prosciutto -- up to a fourth of a pond -- at the end along with the asparagus. I also added some cream cheese to thicken up the sauce a bit. Martha Stewart Member Rating: Unrated 03/04/2008 Wheljenn, made this on the weekend with the viejo manchego. I was not able to get the young manchego. Prepared recipe as written. The viejo didn't work well with the pasta water. You would need to make a traditional cheese sauce with viejo manchego. A few extra steps. I will try to find the curado to see if this works with pasta water. A thought for another cheese. What about Boursin? Nice and herby and I think it would work well with the hot pasta water. Martha Stewart Member Rating: Unrated 02/26/2008 Wheljenn, How about trying a young Spanish Manchego cheese? Manchego comes in at least 2 varieties. You probably would want the Manchego curado - one that is aged 3-4 months -- it melts well. The other is Manchego viejo - it's texture is more reminiscent of Parmesan. Maybe a mix of Manchego and a white cheddar and maybe a bit of Parmesan too. Good luck. Martha Stewart Member Rating: Unrated 02/08/2008 I love goats cheese. Martha Stewart Member Rating: Unrated 01/31/2008 I'd like to make this for an Easter dinner side dish. My husband isn't fond of goat cheese (or bleu). Any other cheese suggestions that might work well? Martha Stewart Member Rating: Unrated 01/18/2008 Delicious! Quick to make - I jazzed it up a bit by cutting up a log of Soppressata and browning it in a skillet while the asparagus baked and the pasta boiled. The amount of sauce is perfect to evenly coat the pasta and not be overwhelming like many cream sauces are.Martha Stewart Member
Rating: Unrated 12/18/2014
Love to add Sun Dried Tomatoes all chopped up into the sauce instead of asparagus..AMAZING!!!!!!!!!!!!!!!!!
Rating: Unrated
Rating: Unrated 06/12/2012
This was really good, I made it for lunch today and I recommend adding some cherry tomatoes it made it PERFECT!
Rating: Unrated 07/14/2011
Super yummy and easy. I also added some roasted tomatoes to “cut” the intensity of the goat cheese. You really could add any roasted vegetable you wanted and it would be delicious.
Rating: Unrated 07/08/2011
This is a very nice recipe. Everyone I’ve shared it with has been surprised at how sumptuous it is. You have to take every bit with a bit of the asparagus. Surprisingly nice. And, very easy to make.
Rating: Unrated 11/25/2010
Made this last night with whole wheat pasta, Smart Balance
Rating: Unrated 04/14/2010
Meh. Made as per the recipe and found it bland and uninteresting. I’ll try to salvage it as a cold pasta salad by adding some minced onion and roasted red bell peppers.
My 14 month old son just devoured a huge bowl of this! It’s soooo tasty! We also added cherry tomatoes, which added lots of yummy flavor. I used just 1 bunch of asparagus and only had 1/2 log of goat cheese on hand, but it still turned out great!
Rating: Unrated 04/13/2010
Delicious and quick recipe! I only used one pound of asparagus but roasted a pint of grape tomatoes with it and it turned out great.
Rating: Unrated 05/08/2009
This an absolute winner recipe. Fast enough for everyday, yet good enough for company. I added grilled chicken and sliced it up for a bit of protein.
Rating: Unrated 02/18/2009
Very easy and delicious! Keeper!
Rating: Unrated 01/31/2009
I absolutely love this recipe. I have made it probably over 20 times since I saw it in the magazine. My son, (3) who is the pickiest eater scarfs this down like it is the last meal he is ever going to eat. He even asks for more. Make extra for leftovers. It’s even better the next day when things have gelled a little bit more.
Rating: Unrated 12/29/2008
Absolutely Awesome! I used an herbed fresh goat cheese. I am not sure if the herbs made it better or worse as the dish was mouth watering. I urge everyone to try this one!!
Rating: Unrated 11/21/2008
Just made it ~ Simple and tastes great!!
Rating: Unrated 09/02/2008
I made this for my family last night and it was sooo good! They loved it. And it was so simple to make!!! I will be making this again for sure in the near future..!
Rating: Unrated 08/09/2008
I made this for my brother and his girlfriend, and on a whim tossed in some sliced sun-dried tomatoes (the kind packed in oil). They still haven’t stopped raving about it! Great recipe.
Rating: Unrated 07/22/2008
What a delicious combination! Everyone loved it!
Rating: Unrated 06/03/2008
I didn’t have any asparagus on hand, but wanted to try this recipe, so I used broccoli florets. The lunch was a big hit with my husband, too!
I wish these recipes had nutritional information. Those of us who have to follow strict dietary guidlelines really need that. This looks really good though.
Rating: Unrated 05/18/2008
Very tasty way to welcome spring. Don’t skip the chives, they really add to the flavor of this dish. And the corkscrew/cavatappi is perfect for holding the sauce. My boyfriend suggested using the cavatappi the next time I make baked mac-n-cheese or any baked pasta calling for a denser meat sauce. Also could serve as a side dish.
Rating: Unrated 04/08/2008
This is incredibly easy and very tasty. I added sliced roasted red pepper chicken sausage to mine. I’ll try prosciutto next time. I think you could add just about anything that complements goat cheese to this recipe. Although I wonder if it could be made lower in fat by using milk instead of butter. Hmm…
Rating: Unrated 03/11/2008
This was very tasty and simple to prepare. I added sliced prosciutto – up to a fourth of a pound – along with the asparagus. I also added a bit of cream cheese to the goat cheese/pasta water mixture to thicken it up a bit.
This was very tasty and simple to prepare. I added some sliced prosciutto – up to a fourth of a pond – at the end along with the asparagus. I also added some cream cheese to thicken up the sauce a bit.
Rating: Unrated 03/04/2008
Wheljenn, made this on the weekend with the viejo manchego. I was not able to get the young manchego. Prepared recipe as written. The viejo didn’t work well with the pasta water. You would need to make a traditional cheese sauce with viejo manchego. A few extra steps. I will try to find the curado to see if this works with pasta water. A thought for another cheese. What about Boursin? Nice and herby and I think it would work well with the hot pasta water.
Rating: Unrated 02/26/2008
Wheljenn, How about trying a young Spanish Manchego cheese? Manchego comes in at least 2 varieties. You probably would want the Manchego curado - one that is aged 3-4 months – it melts well. The other is Manchego viejo - it’s texture is more reminiscent of Parmesan. Maybe a mix of Manchego and a white cheddar and maybe a bit of Parmesan too. Good luck.
Rating: Unrated 02/08/2008
I love goats cheese.
Rating: Unrated 01/31/2008
I’d like to make this for an Easter dinner side dish. My husband isn’t fond of goat cheese (or bleu). Any other cheese suggestions that might work well?
Rating: Unrated 01/18/2008
Delicious! Quick to make - I jazzed it up a bit by cutting up a log of Soppressata and browning it in a skillet while the asparagus baked and the pasta boiled. The amount of sauce is perfect to evenly coat the pasta and not be overwhelming like many cream sauces are.
All Reviews for Pasta with Goat Cheese and Roasted Asparagus
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Goat Cheese and Roasted Asparagus
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
