Asparagus Goat Cheese Toss
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Servings: 4
Ingredients:
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1lb (500 g) short pasta (fusilli, penne or rotini)
2 tbsp (25 mL) olive oil
4 cloves garlic, minced
1 onion, chopped
1/4 tsp (2 mL) each salt and pepper
1 sweet red pepper, diced
1-1/2 lb (750 g) asparagus, woody ends snapped off and stalks cut in 1-inch (2.5 cm) pieces
1 cup (250 mL) soft goat cheese, cubed
2 tbsp (25 mL) chopped fresh chives
1/4 cup (50 mL) chopped fresh chives or green onions for garnish
Preparation:
In large pot of boiling salted water, cook pasta for 10 to 12 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid.
Meanwhile, in large skillet, heat oil over medium heat. Add garlic, onion, and salt and pepper, red pepper and asparagus. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes.
Add 2 tbsp (25 mL) chives; cook, uncovered, for 3 minutes. Add cheese to pasta and toss well to coat, adding enough of the reserved cooking liquid to moisten if necessary. Sprinkle with remaining chives.
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