Goat Cheese Pasta

Tonight's dinner was super easy and super tasty. It's from Martha's new cookbook Fresh Flavor Fast. I think it's a good spring/summer dinner that's fast enough to make after work and after sweeping the back deck. Roasting asparagus smells a little funny but ignore it, it's worth it.

Goat Cheese Pasta

1 pound twisty pasta

5 tablespoons butter (approximately)

5-6 ounces goat cheese (depending on the size of package you find)

2 bunches asparagus

chives (if you want, I didn't want to spend the extra money)

Salt and Pepper to taste

Preheat oven to 450. Start boiling water in a big pan.

Break off the thick ends of the asparagus. Break the remainder into big-bite-sized pieces. Dot with 2 tablespoons of butter and toss in salt and pepper. Roast for 10-15 minutes.

Cook the pasta. Save 1-1.5 cups of starchy water. Drain.

Mix the butter, goat cheese, and 1/2 cup of the water. (I did this in the pasta pot to keep the number of dishes to a minimum.) Melt together. I added extra salt and pepper at this point. Stir in pasta and asparagus. Add in extra water until a sauce forms. I ended up using a little over 1 cup of starchy water. Enjoy!