Spring Vegetable Pasta with Goat Cheese

Ingredients:

  • 1/2 lb penne pasta

  • 1 Tbsp olive oil

  • 3 Tbsp unsalted butter

  • 1 tsp fresh garlic, minced

  • 1 cup asparagus, cut into bite-sized pieces

  • 1/2 cup fresh English or snap peas, shelled

  • 1–2 cups (packed) baby arugula

  • small handful of pea shoots (optional)

  • half of one small lemon, juiced and zested ²

  • 3 oz goat cheese, crumbled

  • 1/4 cup Parmesan cheese, plus more for serving

  • 1 Tbsp flat leaf Italian parsley, minced

  • 1 Tbsp chives, minced

  • kosher salt and freshly-ground black pepper, to taste

    Instructions:

  • Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions, about 8-10 minutes.

  • Meanwhile, heat the olive oil in a large skillet over medium heat until shimmering. Add the butter, and when it melts, add the garlic, and cook until golden and fragrant, 1-2 minutes.

  • Add the asparagus, and cook, stirring often, for 2-3 minutes, until just beginning to soften.

  • Add the peas, arugula, and pea shoots, if using. Sauté for another 1-2 minutes, until the vegetables are tender but still vibrantly green. Season with salt and pepper, to taste.

  • Add the lemon juice and zest, and stir to combine.

  • Add the cooked pasta to the vegetables, and stir to combine. Top with the goat cheese, parmesan, and herbs, and divide between bowls. Serve with more parmesan, to taste.

  • Enjoy!!