Asparagus, goat cheese and lemon pasta from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • cucinahalcon on June 05, 2020

    Top with a soft-cooked egg! Amazing!

  • ksg518 on June 01, 2020

    This was too rich for my taste. If I tried it again, I would reduce the goat cheese by a third. I also think the ratio of asparagus to pasta skews too heavily towards the pasta. I only used about 3/4 of a pound of pasta and thought that was too much.

  • clcorbi on June 05, 2018

    We didn't love this. While it was very fast and easy, we both felt that the flavor was a bit too rich and one-dimensional. I might have liked a mix of goat cheese and parmesan better, and next time I'd decrease the total amount of cheese no matter what. We also both felt the dish turned out very under-salted as written.

  • Rutabaga on March 30, 2015

    This is the perfect, adaptable pasta recipe for an early spring weeknight dinner. I changed it up a little by replacing some of the asparagus with sugar snap peas, which I added to the boiling pasta just one minute before removing the pot from the heat. I left out the tarragon and added prosciutto. Serve with a simple salad, and dinner is done. As a one pot dish, washing up is also a snap.

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