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Meatless May: Pasta With Goat Cheese, Lemon, And Asparagus

As the days get warmer we tend to want lighter meals. Skipping the meat is a good way to accomplish this - and it's pretty good for the planet too.

This simple pasta dish makes good use of in-season asparagus.

Serves 6


  • 1 pound pasta - linguini, penne, fusilli or rotini
  • 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


  1. Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
  2. Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
  3. Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

Recipe & photo from Bon Appetit.