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Spring Pasta with Goat Cheese, Asparagus and Dill

Contributed By: Patricia | See all of Patricia's recipes
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Active Time:  15 Minutes
Total Time:  30 Minutes
  4 servings
Farfalle with Goat Cheese and Asparagus - vegetarian but can add Grilled Chicken too!
Barilla Piccolini Mini Farfalle - Bow Tie pasta
Goat cheese log (2)- 4 oz.- plain or flavored- choose your favorite
1 large bunch fresh asparagus
Fresh dill- bunch
Greek Spice Mix - Cavender's All Purpose Greek Seasoning 1 tablespoon (more if you like - to taste)
Dijon Mustard- 2 tablespoons (more if you like - to taste)
Pine Nuts - lightly toasted
Olive oil
Prepare all ingredients first so you can add them when needed as the dish is ready in minutes.

To prepare the pine nuts lightly toast in a fry pan - dry.

Watch closely and keep them moving in the pan as they will burn easily if your not paying attention.

Once they are toasted put aside until needed.

To prepare the asparagus cut the bunch at the natural break - take one asparagus stalk and bend it lightly until it "naturally" breaks.

Use that stalk as your guide for where to cut/trim the bunch.

Cut the asparagus into 1 1/2 inch pieces and set aside.

(If the asparagus is thick you can cut it in half then cut into 1 1/2 inch pieces.)

Remove the goat cheese from the package(s) and cut into 1-2 inch pieces.

Finely chop the dill and set aside.

Have your dijon mustard and greek spices measured out and set aside.

Prepare the pasta according to package.

With 5 minutes left in the pasta cooking process add the asparagus to the pasta pot and cook asparagus with the pasta.

When draining the pasta and asparagus at the end of the cooking process capture some of the pasta water (about 1 cup ) and set aside.

Return the pot to the stove and add 1 tblsp olive oil and add back about 1/2 the pasta water you saved.

Add the goat cheese to the pot along with the dijon mustard and the greek spices. Continue stirring until the cheese combines with the water, mustard and spices to form a sauce.

(Use the extra pasta water to thin the sauce if needed.)

Add the pasta, asparagus, 1/2 the pine nuts and 1/2 the dill to the sauce and toss to coat.

Place in a large serving bowl then finish the dish with the remaining dill and toasted pine nuts.


Serves 4

Date Added: 04/17/2010
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