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Pasta with Goat Cheese & Asparagus

2 lbs. asparagus

12 oz. cavatappi or other short pasta

5 oz. crumbled goat cheese

4 Tbsp. butter

2 – 3 Tbsp. fresh, snipped chives for garnish.

 

Preheat oven to 450°. Bring a large pot of water to a boil for the pasta. Place asparagus on large rimmed cookie sheet and dot with 1 Tbsp. butter and season with salt and pepper.  Roast until tender, tossing occasionally, about 10 to 15 minutes.  Remove from oven and cut into 2 inch lengths. While asparagus is roasting, salt boiling water. Add pasta, and cook until al dente. Set aside 1 ½ cups pasta water; drain pasta and return to pot. In a medium bowl, combine goat cheese, remaining 3 Tbsp. butter and ½ cup pasta water. Season with salt and pepper and whisk until smooth. Add goat-cheese and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta.

Picking InfoJuly 15th, 2017

  Closed until May 2018 Picking Schedule Strawberries- check back in mid-May   Sweet cherries- early June Black and Red Raspberries - mid June Blueberries - mid June      

Photo(s) added: , Another New PhotoJune 7th, 2017

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