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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 InfoApril 21st, 2018

  Closed until June 2018 Picking Schedule Due to the cold spring picking dates will probably be later than normal Strawberries- check back late May Sweet cherries- mid-June Black and Red Ra

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