Spring means asparagus!  Combine those tender stalks of goodness with Al Dente Pasta, goat cheese and lemon zest for a super simple pasta recipe. Cooking the asparagus in the same pot with the pasta puts it into my “3 in 3” category: 3 ingredients in 3 minutes.  This recipe is also a great example of of my  Little, Little, Lot philosophy: Little  pasta, Little protein and Lots of veggies! Healthy and Delicious!

This is the recipe for 1/2 bag of pasta, which is 4 generous servings.  For more servings, cook up the whole bag and add extra of the other ingredients.

1/2 bag (6 oz) of Al Dente Pasta

big bunch of asparagus

3 oz of goat cheese

1/3 cup olive oil

zest and juice of 1 lemon

1/2 cup pistachios

1 Tbsp kosher salt for pasta water (Should taste like the sea, is what they say in Italy!)

salt and pepper to taste

fresh mint, if you want to take it to the next level!

In your serving bowl, put the goat cheese, olive oil and lemon sprinkled with 1 tsp. coarse salt. (less if using table salt)


Take a nice bunch of asparagus, snapping off the touch ends and then cutting on the diagonal

Bring a large pot of water to a boil. Once boiling, add 1 Tbsp. kosher salt and asparagus to the pot.

Put lid on pot to bring back to boil

As soon as water comes back to a boil, add pasta.  After 3 minutes, check to see if pasta is done. Pasta and asparagus will be done at the same time

Before draining, ladle about 1/2 cup of cooking water into the bowl with the goat cheese

Drain the pasta, tossing with the goat cheese mixture. Add lemon juice then toss with pistachios and mint.