Tuesday, May 18, 2010

Petes Eats

In case you haven't noticed, I've become obsessed with trying new recipes these days. Well, obsessed with eating, in general. So I've decided to add a new post theme, which I have eluded to once before: Petes Eats.

One thing I'll note about this recipe is that the chives are a must. They really add a lot of flavor. Since chives are usually sold in packs that would feed Jon & Kate + 8, I've thought of a couple ways to use them in other ways - mix with cream cheese and slather on a bagel with some turkey or add to a weekend omelette. Yummm...

Also, I'd like to try and compare this recipe with Martha's Rigatoni with Goat Cheese Pasta.

Pasta with Goat Cheese and Roasted Asparagus

2 bunches asparagus (2 pounds total), tough ends removed
4 tablespoons butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

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 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 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 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

No comments:

Post a Comment

Related Posts with Thumbnails