Ingredients

The following ingredients have 5 Servings
  • 1 bunch of asparagus, woody ends trimmed off, remaining asparagus cut in half
  • 12 ozs bow tie pasta (farfalle)
  • 1 tbps extra virgin olive oil
  • juice from 1/2 of a lemon — approximately 2 tbsp lemon juice
  • 2 ozs goat cheese
  • 1/2 tsp dried tarragon or 1 tsp fresh tarragon
  • salt and pepper to taste
  • Parmesan cheese for passing at the table

Instruction

  • Begin boiling water for pasta.
  • Place 2 inches of water in a 2nd large pot and bring to a boil. Add the asparagus, and steam until just tender about 2 to 3 minutes. Drain the asparagus, and rinse with cold water to prevent from cooking more. Drain again and set aside.
  • Cook the pasta according to package instructions. Reserve 1/4 cup of the pasta cooking water, and drain the pasta when it is done to your liking.
  • Drain the cooked pasta, and toss immediately with the reserved pasta water, olive oil and goat cheese. Stir in the asparagus, tarragon and lemon juice. Salt and pepper to taste.
  • Plate the pasta, and enjoy! This recipe is good with a crisp Italian white wine such as the Donnachiara Greco di Tufo.