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Creamy Racchette Pasta with Asparagus and Peas


This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.

  • Servings: 6

Source: The Martha Stewart Show, April 2009


  • 1/4 cup pine nuts
  • Coarse salt and freshly ground pepper
  • 1 pound racchette (racket-shaped) pasta
  • 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
  • 1 cup frozen peas, thawed
  • 4 ounces creamy goat cheese, broken into pieces
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons snipped fresh dill leaves


  1. In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.

  2. In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add the asparagus during the last 2 1/2 minutes of cooking and the peas during the last 30 seconds of cooking. Reserve 1 cup of the pasta water; drain.

  3. Return pasta, asparagus, peas, and reserved pasta water to pot. Toss with goat cheese, lemon zest, dill, and toasted pine nuts. Season with salt and pepper; serve immediately.

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