I hear one day it will be spring. I'm seeing only evidence to the contrary, as it's been the longest winter ever, but I'm still holding out for some sunshine. And when it's here, the farmer's markets will be packed with the best spring goodies, especially my favorite, skinny green asparagus.
Which are important for this dish that I've dubbed "No Boys Allowed Pasta." It's definitely "girl" food: strands of thin spaghetti, tossed with tangy goat cheese, asparagus, and chopped kalamatas. It's light yet flavorful. I threw it together one night after work and my husband politely declined and actually ordered himself wings.
His loss. This was a delicious, refreshing meal, perfect for a springtime lunch or light dinner with your best girl friends. It comes together in the time it takes to boil water for pasta, making it perfect for an after-work get together.
Pasta with Goat Cheese and Asparagus (adapted from Bon Appetit)
1 box angel hair pasta
1 5 oz log of goat cheese, crumbled
1 lb skinny asparagus, sliced into 1 inch lengths
1/4 cup olive oil
2 tsp chopped fresh tarragon
2 tsp chopped fresh parsley
1/4 cup kalamata olives, chopped
Zest of 1 lemon
Bring a large pot of water to a boil. While water boils, assemble all your ingredients in a large bowl, big enough to hold all the pasta. Add pasta and asparagus to the pot, and cook until both are al dente, about 3 minutes.
Drain pasta and asparagus, reserving 1/4 cup of cooking liquid. Add pasta, asparagus, and reserved liquid to bowl, and toss to coat. Add more cooking liquid if needed. Season with salt and pepper. Serve immediately.