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
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.