Green Pasta with Spinach, Asparagus, and Goat Cheese
Pasta and Pizza | World cuisine
⏳ Time
15 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
Green pasta with spinach, asparagus, and goat cheese
Ingredients
- Fresh basil leaves - 7.1 oz
- Canned White Asparagus - 5.3 oz
- Penne rigate - 5.3 oz
- Goat cheese - 1.8 oz
- Cream 22% - 3 fl oz
- Grated Lemon Zest - 2 tablespoons
Step by Step guide
Step 1
Blend fresh or thawed spinach leaves into a puree, season with cream, salt, and pepper to taste, and add a pinch of nutmeg if desired. Also add the crumbled goat cheese to the puree and blend again.
Step 2
Cook the asparagus for 2–3 minutes. Add the spears to the spinach puree with cream and goat cheese.
Step 3
Boil the pasta until al dente. According to the author, penne made from durum wheat is preferred, but depending on taste, another type of pasta can be used, as long as it is made from durum wheat.
Step 4
Quickly mix the cooked pasta and puree in a heated skillet. Taste for salt and pepper.
Step 5
When serving, add a tablespoon of grated lemon zest per portion.
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