Creamy Goat Cheese Pasta with Asparagus and Peas

Ingredients

curly pasta

24 oz

kosher salt

to taste

frozen peas

4 cup

asparagus woody ends removed, cut into 1-inch pieces

2 bunch

unsalted butter

4 tbsp

extra virgin olive oil

2 tbsp

shallots roughly chopped

1/2 cup

garlic minced

4 clove

crushed red pepper flakes

1/2 tsp

dry white wine

1 cup

fresh tarragon chopped

1/2 cup

fresh chives chopped

1/2 cup

goat cheese

12 oz

lemon juice

4 tbsp

black pepper freshly ground

1 tsp

Method

1. 01Bring a large pot of water to a boil. Add pasta and 1 tbsp salt, cook until just shy of al dente, about 2 minutes less than package directions.10 min
2. 02Add peas and asparagus, cook 2 more minutes until pasta is al dente and vegetables are tender. Reserve 1 cup pasta water, drain and set aside.
3. 03In the same pot, reduce heat to medium and add butter and oil. Once melted, add shallots, garlic, and red pepper flakes. Cook, stirring, until shallot is tender, about 2 minutes.
4. 04Add wine, tarragon, and chives. Cook, stirring, until wine has reduced by half, about 2 minutes.
5. 05Add goat cheese, 1/4 cup reserved pasta water, lemon juice, 1 tsp salt, and pepper. Stir until cheese melts and sauce is smooth.
6. 06Remove from heat and add pasta and vegetable mixture. Toss to combine, adding additional 1/4 cup pasta water if needed.
7. 07Garnish with red pepper flakes, tarragon, and chives. Serve.