When I'm in a hurry to eat dinner, I always turn to pasta. In the time it takes to boil the pasta, I can make a quick and flavorful sauce. This recipe is one of my go-to favorites for March because it highlights the pure, clean deliciousness of asparagus. There's no cream in the sauce — the smooth richness is from tangy goat cheese. Fresh lemon zest brightens the whole dish, making a bowl of it feel like a breath of warm Spring air. It's super easy and the perfect light meal, so get the recipe and read more.
From Bon Appétit Ingredients 1 pound fusilli or rotini (spiral-shaped pasta) Directions Serves 6.
Pasta With Goat Cheese, Lemon, and Asparagus
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus sprigs for garnish
1 5-to 5 1/2-ounce log soft fresh goat cheese
From Bon Appétit
1 pound fusilli or rotini (spiral-shaped pasta)