This easy recipe has a simple goat cheese sauce and plenty of healthy spring vegetables – the perfect pasta recipe for busy weeknights.
Ahhhh, spring. That special time of year when the calendar tricks you into believing that sunshine is headed your way, only for you to find yourself in April, FREEZING, with a side of snow and misery. And wishing you could remember what it felt like to leave the house without a jacket or to wear sandals instead of boots and two pairs of socks. You get my drift.
My coping mechanism is to trick myself into thinking it’s warm outside by cooking a bunch of bright, beautiful spring vegetables and wrapping myself burrito-style in a comforter. And, of course, refuse to leave the house unless it is absolutely 100% necessary. Like if the house is on fire. Or if I have a midterm that I’d get kicked out of grad school for missing. Or if we run out of beer.
This week was PARTICULARLY difficult on me and my winter bitterness, because the last few weeks have been teasing us with warmish (or at least above freezing) weather. Only to have a freakishly cold day come out of nowhere and ruin everything. And that’s just RUDE, Mother Nature. RUDE.
So on THOSE days, I need more than pretty vegetables and a burrito blanket to snap me out of my cold-weather-sucks-and-I-hate-it funk. I need pasta. And CHEESE. And copious amounts of wine. And to seriously consider a trip to Jamaica.
Fortunately, this pasta almost made me feel warm again. Which is a pretty big deal for me. Because I am freezing ALL of the time. I didn’t even have to leave my house for groceries (which, um, was kind of the best part) because pasta plus this sauce is basically just a delicious blank canvas. Use any kind of cheese or vegetable you have on hand – you really can’t go wrong. Tomatoes! Mushrooms! Asparagus! Broccoli! Cream cheese! The possibilities are endless.
- 1 lb. pasta (I used linguine)
- 4 Tbsp. extra virgin olive oil
- 2 cups chopped asparagus
- ½ large yellow onion, thinly sliced
- 1 clove garlic, chopped
- salt and pepper to taste
- 2 Tbsp. flour
- 2.5 cups milk
- ½ cup parmesan cheese, shredded
- ½ cup goat cheese, plus extra for garnish
- 1 cup green peas
- Cook pasta in very salty water until al dente. Set aside.
- In a large saucepan, heat olive oil over medium heat.
- Add asparagus, onion, and garlic to oil and sauté until fragrant, about two minutes. Add salt, pepper, and flour and stir until the flour has absorbed all of the oil, to form a roux. Cook an additional one minute.
- Stir in milk a little at a time, mixing well between each addition to work out any lumps of flour.
- Bring sauce to a simmer, then let it thicken by simmering an additional 2-3 minutes.
- Remove sauce from heat.
- Stir in parmesan cheese, goat cheese, and green peas. Stir until cheese has melted.
- Add pasta to sauce and toss to coat.
- Top with extra crumbled goat cheese and serve immediately.