The Pioneer Woman Tasty Kitchen
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Pasta with Snap Peas, Asparagus, and Goat Cheese

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Level: Easy

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Description

This light pasta makes great use of vegetables that are around now and pairs them with a creamy goat cheese sauce. Perfect for a summer dinner!

Ingredients

  • 6 ounces, weight Fresh Snap Peas
  • ½ bunches Fresh Asparagus
  • ¾ pounds Small Pasta Such As Farfalle, Penne, Or Orechiette
  • 2 Tablespoons Olive Oil
  • 1 clove Garlic
  • Salt And Pepper
  • 4 ounces, weight Goat Cheese
  • ¼ cups Fresh Basil, Chopped
  • ⅛ cups Grated Parmesan

Preparation

Put salted pasta water on to boil and chop your vegetables. Add the pasta to the water when it is boiling, and heat up olive oil in a frying pan over medium heat. When the oil is warm, add garlic and cook for 2-3 minutes. Next add the snap peas and asparagus, and cook for another 2-3 minutes. Add salt and pepper to the vegetables. Turn down the heat if the vegetables begin to brown while you wait for the pasta to cook. Drain pasta when it is ready, reserving some of the pasta water. Immediately toss with the vegetables, goat cheese, basil, and Parmesan. If the sauce needs thinning, add some of the pasta water, and add salt and pepper to taste. Serve immediately with more Parmesan to garnish.

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