Pasta con queso de cabra y verduras de primavera

Ingredientes

• 1/2 pound pasta (we used fettuccine)
• 2 Tablespoons olive oil
• 1/2 large yellow onion, thinly sliced (about 1 cup)
• 2 cups chopped asparagus
• 1 cup green peas (fresh or frozen)
• 2 ounces goat cheese (about 1/4 cup)
• 2 Tablespoons lemon juice
• 1 cup reserved pasta water (see recipe instructions)
• Salt and pepper to taste

Preparación

1. 1

   Cook pasta in very salty water until al dente. Reserve 1 cup pasta water, then drain pasta and set aside.

2. 2

   Return pot to stove over medium heat. Add olive oil.

3. 3

   When olive oil is hot, add sliced onion. Sauté, stirring occasionally, until onion has softened and begun to brown, about 3 minutes.

4. 4

   Add asparagus to pot and sauté until brightened in color and very slightly softened, about 1-2 minutes.

5. 5

   Reduce heat to low.

6. 6

   Add peas, goat cheese, lemon juice, and cooked fettuccine to pot.

7. 7

   Add a few turns of fresh cracked black pepper, but no salt yet!

8. 8

   Use tongs to toss everything together until the goat cheese has mostly melted. It should still be a bit clumpy and rough.

9. 9

   Add reserved pasta water a splash at a time, using tongs to toss in between each addition, until goat cheese has fully melted and you have a smooth, silky sauce. You likely won’t need the full cup of reserved pasta water!

10. 10

    Taste and add salt if necessary.

11. 11

    Remove from heat and serve immediately! Garnish with a lemon wedge, a few turns of cracked black pepper, or some extra goat cheese if you like.