Bring the flavours of spring vegetables come together quickly in this delicious pasta primavera with goat cheese recipe. Perfect for meatless Monday or a busy weeknight dinner
Course dinner, lunch
Keyword pasta recipe, vegetable pasta, vegetarian recipe
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
1cloveof garlicsliced in half
handful of asparaguschopped into 1 1/2" lengths
1/4cupof goat cheese
1lemonzest and juice
1cupof basilrough chopped
1cupgrated parmesan cheese
300gspaghettinior other thin pasta
Bring a large pot of water to the boil, for the pasta. This recipe is quick and you are going to need some of the pasta water to finish the sauce. So, get the pasta water boiling before you start the sauce. Your pasta will take about 8 minutes to cook and the sauce will take about 8 minutes to come together.
In a large pan, warm the butter and oil over medium heat. When the butter is melted add the garlic and the spring onions. I like a light garlic flavour for this recipe, which is why I cut the garlic in half. This way I can remove the garlic right before serving. If you like a more garlicy flavour feel free to mince the garlic.
Add the asparagus to the boiling pasta water, to cook for about 30 seconds. Just to bring out the bright green colour. Then pull the asparagus out and add it to the softened onions.
Add the peas and the boiled pasta to the pan. Stir in the basil, lemon juice, zest, salt and pepper.
Now it's time to add the goat cheese. Crumble the cheese into the warm pasta. If the sauce is "tight" or not quite dry, add in a ladle full of the pasta water and stir. Add the parmesan cheese and more pasta water, if necessary.
Serve the pasta immediately.
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may be not be using the same products/brands. Thus, the Nutrition Info may vary.