With mixed feelings, I made the best of this quiet evening home alone. It is still a rarity; one kid at camp, one kid at work, and the husband also is working. A little solitude was a great way to enjoy a beautiful summer evening, puttering around and enjoying the sights and sounds of my lovely little farm. On the other hand…no hustle and bustle, no noisy playful banter, no companionship. Sigh. Sniff. The kids are growing up and so much less dependent on mom.
But! I can eat whatever I want for dinner. And no one will complain, or push their plate away only to replace it with a bowl of cereal. Yes…now, what can I make and eat, just for me? I know…fancy pasta. You know, the kind you get at the authentic Italian restaurants, with fresh and flavorful vegetables, al dente pasta, decadent sauce NOT from a jar. That’s what I will have. And only enough for me.
Oh my…it was amazing. The vegetables were cooked and the sauce finished by the time the pasta was ready (and, actually, I used some béchamel sauce leftover from a pizza party with friends earlier this week, saving even more time/work). I will make this recipe again soon, varying the vegetables. Maybe Swiss chard and onions next time. Other soft cheeses would work well also…you could try fromage blanc, ricotta, or even cream cheese, instead of the fresh chèvre. Let me know what you think in the comments. And feel free to serve more than one!
Asparagus and Fresh Goat Cheese Pasta
Feel free to change the vegetables and even the cheese to suit your tastes and the ingredients in you refrigerator. Adapted from: https://foodnessgracious.com/penne-pasta-lemon-rosemary/
- 1 cup uncooked fusilli pasta
- 1 tbsp butter
- 1 tbsp all purpose flour
- 3/4 cup whole milk
- 2 ounces fresh goat cheese
- 1/2 tsp Italian seasoning blend
- 1 tbsp olive oil
- 1/2 cup asparagus spears, chopped into 1" lengths
- 1/4 cup sun-dried tomatoes, cut in strips
- 1 tsp minced garlic
Cook the pasta to al dente (1-2 minutes less than time on the package).
In a medium pan over medium heat, saute the asparagus spears in olive oil until crisp-tender, about 3-4 minutes.
Add sun-dried tomatoes and about 2 tbsp of water to the pan, to gently steam the asparagus and rehydrate the tomatoes. Cook an additional 2 minutes, until water has evaporated. Remove vegetables from pan and set aside.
Melt the butter in the pan, then add the garlic. Sauce for 30 seconds or until garlic is fragrant. Then add the flour and whisk for 2 minutes until smooth.
Gradually add the milk, whisking after each addition to prevent lumps. Cook to a gentle simmer, until the mixture thickens.
Add the goat cheese and Italian seasoning. Whisk again until the cheese has melted.
Add the vegetables, pasta and a half of a ladle of pasta water to the pan. Stir and cook for 2-3 minutes. Season to taste with salt and pepper, and serve.