Pasta with Goat Cheese and Roasted Asparagus
(from Martha Stewart Every Day Food)2 bunches asparagus (two pounds total), tough ends removed
4 TBLS butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2-3 TBLS fresh chives, for garnish
Salt and pepper
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 TBLS butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10-15 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 1½ cups pasta water; drain pasta and return to pot.
Oh, and since I haven't made it yet, I borrowed the picture Rachel took from her blog.
Happy cooking! And get your reviews in for the March recipes, they will be reviewed soon!