Pasta with White Truffle Oil, Asparagus, and Goat Cheese

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Pasta with White Truffle Oil, Asparagus, and Goat Cheese
Servings
Ingredients
  • 1/2 pounds Spinach Fettuccine You can use any pasta, I just like the monochromatic green of this dish
  • 1 tbsp olive oil
  • 1 large clove garlic or 1 small shallot halved and thinly sliced
  • 1 pound asparagus
  • 4 oz goat cheese
  • 2 tbsp tuffle oil
  • 1 lemon zest
  • salt and pepper
Servings
Ingredients
  • 1/2 pounds Spinach Fettuccine You can use any pasta, I just like the monochromatic green of this dish
  • 1 tbsp olive oil
  • 1 large clove garlic or 1 small shallot halved and thinly sliced
  • 1 pound asparagus
  • 4 oz goat cheese
  • 2 tbsp tuffle oil
  • 1 lemon zest
  • salt and pepper
Instructions
  1. Cook the pasta in salted water until done. Drain (reserving a cup of cooking liquid) and toss with a drizzle of olive oil. Set aside.
  2. While the pasta is cooking, heat the olive oil in a heavy pot over a medium flame.
  3. Saute the garlic until just beginning to color, then add the asparagus and saute, covered, until they are bright green and barely tender (just a few minutes).
  4. Add half the goat cheese, and enough cooking liquid to moisten, and cook for an additional minute or so until the goat cheese melts.
  5. Add asparagus/goat cheese mixture to the pasta, and drizzle in the truffle oil and lemon zest.
  6. Crumble in the remaining goat cheese.
  7. Toss, salt and pepper.
  8. Add more pasta water if needed.
Recipe Notes

Recipe from Food52.

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