Guest Spotlight - Vegetarian delight!

My friend Amanda is in town visiting from New Hampshire and we spent a beautiful day hiking and catching up. After our hike, we hit the grocery store to grab something to make for dinner. Since Amanda was a vegetarian, we decided on making a pasta dish. Since asparagus is in season, we decided to go from there...



Pasta with Asparagus, Peas, and Goat Cheese

• 1 lb gemelli pasta
• 4 oz. goat cheese
• One bunch asparagus, cut into 1" to 2" pieces
• 1 T olive oil
  
• 1 cup frozen peas

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.

In the meantime, saute asparagus in oil over medium high heat until cooked through, about 5 minutes. Rinse peas in a colander under warm water until defrosted.

When pasta is cooked, reserve 1 cup of cooking water and drain. Add to serving bowl along with asparagus and peas. Crumble in goat cheese and let the heat of the pasta melt it into a smooth sauce. Add reserved pasta water bit by bit until sauce is creamy. It dries out fast, so use a bit more than you think is necessary. Stir to combine.

Season with salt and pepper to taste.

Enjoy!