Goats cheese and asparagus linguini - Cook with AEG
This goats cheese and asparagus linguini recipe is perfect as a starter for your three-course feast.
Not to be used for commercial use, unless authorised by AEG trade marketing.
Asparagus Goat Cheese Pasta – Simple Cooking with Heart Baltimore Kitchen Virtual Class
American Heart Association's Chef Stephanie Rose, of the Simple Cooking with Heart Kitchen in Baltimore, teaches you how to make Asparagus Goat Cheese Pasta, during this virtual class that took place on March 31, 2022. Recipe below.
Virtual cooking classes from Chef Stephanie and the American Heart Association are offered most Thursdays at 6 p.m. EST. Register for future classes at heart.org/baltimorekitchen
Asparagus Goat Cheese Pasta (serves 4)
1 pound asparagus, peeled, trimmed, and cut into 2-inch pieces
½ cup English peas
½ pound thin whole-grain spaghetti
1 tablespoon light tub margarine
2 tablespoons all-purpose flour
1 14.5-ounce can fat-free, low-sodium chicken broth or vegetable broth
2 ounces goat cheese
1 teaspoon grated lemon zest
2 tablespoons grated Parmesan cheese and 2 tablespoons grated Parmesan cheese, divided use
Pepper to taste (freshly ground preferred)
1 tablespoons pine nuts
2 teaspoons of chopped fresh or dried tarragon
Boil a large pan of water over high heat.
Blanch the asparagus in the boiling water for 3 minutes, or until bright green and tender-crisp when pierced with a fork. Remove with a slotted spoon and rinse under cold water to stop the cooking.
Add the spaghetti to the boiling water. Cook using the package directions, omitting the salt, until al dente. Drain well in a colander, reserving the cooking liquid.
Meanwhile, in a medium saucepan over medium-high heat, melt the margarine. Whisk in the flour.
Pour in the broth and the reserved cooking liquid. Cook for 2 minutes, stirring constantly, until the broth mixture thickens. Stir in the goat cheese and lemon zest, peas, and 1half of the tarragon.
In a large serving bowl, toss the spaghetti with the asparagus, sauce and 1 tablespoons Parmesan. Sprinkle with the pepper and the remaining 1 tablespoon Parmesan. Top with the pine nuts and remaining teaspoon of tarragon.
Baked Goat Cheese Spinach Artichoke Pasta Recipe | Daisybeet
Healthy and delicious baked goat cheese spinach artichoke pasta!
Timestamps
0:00 - Baked goat cheese spinach artichoke pasta
0:06 - Add vegetables to baking dish
0:12- Toss with lemon juice and olive oil
0:17 - Put goat cheese log in the middle
0:21 - Bake in the oven
0:25 - Mix it up and add spinach and pasta
0:31 - Toss everything together and enjoy!
0:34 - More healthy recipes at daisybeet.com
Lemon Asparagus and Goat Cheese Pasta | MONEY OVER BISCUITS
Hey guys! Welcome to Money Over Biscuits - a cooking show that teaches you how to cook easy but impressive schtuff! Today's episode is one of my favorite go-to recipes - Lemon Asparagus and Goat Cheese Pasta. Let me know what you think of the video and be sure to let me know how the pasta turns out for you! Ingredients listed below :)
I make a whole batch of this and eat it throughout the week. Serves 6ish otherwise!
INGREDIENTS
1 pound spiral-shaped pasta
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 rosemary (I tend to do more... around a tablespoon or two if I'm feeling cray)
1 5.5 ounce log soft fresh goat cheese (pre crumbled won't melt!)
Fresh lemon juice to taste
Balsamic vinegar to taste
VIA smittenkitchen.com
Summer Goat Cheese Pasta Recipe
Ingredients:
1 lb. spiral pasta (fusilli, rotini, etc.)
11 oz. goat cheese
3/4 cups extra virgin olive oil
5 lemons, juiced (approx. 2/3 cup)
5 cloves garlic, crushed
2 cups sugar plum tomatoes
1 bunch asparagus
1 bunch tarragon
1 teaspoon salt
Fresh black pepper to taste
DeLallo Pappardelle Pasta with Goat Cheese, Lemon and Asparagus
Celebrate the season with this creamy, citrusy springtime pasta. We pair up thick and rich pappardelle egg pasta with spring green asparagus, tangy citrus, creamy goat cheese and fresh thyme. You won’t believe how easy it is and with so much flavor!