I love goat cheese, but the hubs thinks that the flavor can be a bit overwhelming so I try and find ways to mellow it out. I came across a recipe and knew right away using just goat cheese would not work so I added in some ricotta. It made the dish creamy without an overpowering taste of goat cheese. I used whole wheat pasta for some extra texture and taste.
- 1 pound rotini
- 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
- 1 1/2 tbsp olive oil
- 1 tablespoon finely grated lemon peel
- 2 teaspoons chopped fresh tarragon
- 3.5 oz log soft fresh goat cheese
- 1/4 cup ricotta cheese
Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
Meanwhile, combine oil, lemon peel, ricotta, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter.