Lemon Asparagus Pasta

Summertime calls for food that is lighter, fresh, and flavorful! I love a good, simple pasta dish and this recipe hits those requirements...

1 pound spiral pasta

1 pound slender asparagus spears, trimmed and cut into 1-1 1/2” pieces

1/4 cup olive oil

1-2 drops Lemon essential oil (start with less, add more if needed)

2 teaspoons fresh tarragon, plus more for garnish

1 - 5 ounce log fresh goat cheese (not the pre-crumbled as it won’t melt as well)

Fresh lemon juice, to taste (optional)

Cook your pasta in well- salted water until almost tender (about 3 minutes less than recommended cooking time). Add asparagus and cook until firm-tender - about 3 minutes. Drain the pasta and asparagus, reserving 1 cup of the pasta water.

Combine olive oil, essential oil, tarragon and cheese in a large bowl, breaking up the clumps of cheese as you put it in the bowl. Add hot pasta and asparagus to the bowl, along with a couple splashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season generously with salt and pepper, and lemon juice if you feel it needs that extra flavor boost.

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