Tuesday, July 14, 2009

Pasta with Goat Cheese and Roasted Asparagus

Tried this recently and discovered goat cheese. I had never had it before and I think its really good. Its got a nice tang to it. The roasted asparagus is really good too; I was eating it with my fingers before putting it in the pasta. I think it has more flavor than steaming it. Try it.


Serves 4

  • 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
  1. 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.
  2. 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.
  3. 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.
Original Recipe from Everyday Food here.

Saturday, July 11, 2009

Crocheted Stash Basket

With instructions at Purl Bee

Thursday, July 09, 2009

More Little Girl Dresses

Seen via With This Ring . . .

I love how simple and beautiful these dresses are from Whitten Grey.

Sunday, July 05, 2009

Plumb - Me

This whole album is good, but this one is my favorite right now.