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Under 30 Minutes

Under 30 Minutes

Pasta with Goat Cheese and Roasted Asparagus

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and asparagus.

  • prep: 20 mins
    total time: 25 mins
  • servings: 4

Ingredients

  • 2 bunches asparagus (2 pounds total), tough ends removed
  • 4 tablespoons butter, cut into small pieces
  • 12 ounces cavatappi or other short pasta
  • 1 small log soft goat cheese (5 ounces), crumbled
  • 2 to 3 tablespoons snipped fresh chives, for garnish

Directions

  1. Step 1

    Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

  2. Step 2

    While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

  3. Step 3

    In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Source
Everyday Food, May 2007

Reviews (27)

  • 12 Jun, 2012

    This was really good, I made it for lunch today and I recommend adding some cherry tomatoes it made it PERFECT!

  • 14 Jul, 2011

    Super yummy and easy. I also added some roasted tomatoes to "cut" the intensity of the goat cheese. You really could add any roasted vegetable you wanted and it would be delicious.

  • 8 Jul, 2011

    This is a very nice recipe. Everyone I've shared it with has been surprised at how sumptuous it is. You have to take every bit with a bit of the asparagus. Surprisingly nice. And, very easy to make.

  • 25 Nov, 2010

    Made this last night with whole wheat pasta, Smart Balance

  • 14 Apr, 2010

    Meh. Made as per the recipe and found it bland and uninteresting. I'll try to salvage it as a cold pasta salad by adding some minced onion and roasted red bell peppers.

  • 14 Apr, 2010

    My 14 month old son just devoured a huge bowl of this! It's soooo tasty! We also added cherry tomatoes, which added lots of yummy flavor. I used just 1 bunch of asparagus and only had 1/2 log of goat cheese on hand, but it still turned out great!

  • 13 Apr, 2010

    Delicious and quick recipe! I only used one pound of asparagus but roasted a pint of grape tomatoes with it and it turned out great.

  • 8 May, 2009

    This an absolute winner recipe. Fast enough for everyday, yet good enough for company. I added grilled chicken and sliced it up for a bit of protein.

  • 18 Feb, 2009

    Very easy and delicious! Keeper!

  • 31 Jan, 2009

    I absolutely love this recipe. I have made it probably over 20 times since I saw it in the magazine. My son, (3) who is the pickiest eater scarfs this down like it is the last meal he is ever going to eat. He even asks for more. Make extra for leftovers. It's even better the next day when things have gelled a little bit more.

  • 29 Dec, 2008

    Absolutely Awesome! I used an herbed fresh goat cheese. I am not sure if the herbs made it better or worse as the dish was mouth watering. I urge everyone to try this one!!

  • 21 Nov, 2008

    Just made it ~ Simple and tastes great!!

  • 2 Sep, 2008

    I made this for my family last night and it was sooo good! They loved it. And it was so simple to make!!! I will be making this again for sure in the near future..!

  • 9 Aug, 2008

    I made this for my brother and his girlfriend, and on a whim tossed in some sliced sun-dried tomatoes (the kind packed in oil). They still haven't stopped raving about it! Great recipe.

  • 22 Jul, 2008

    What a delicious combination! Everyone loved it!

  • 3 Jun, 2008

    I didn't have any asparagus on hand, but wanted to try this recipe, so I used broccoli florets. The lunch was a big hit with my husband, too!

  • 3 Jun, 2008

    I wish these recipes had nutritional information. Those of us who have to follow strict dietary guidlelines really need that. This looks really good though.

  • 18 May, 2008

    Very tasty way to welcome spring. Don't skip the chives, they really add to the flavor of this dish. And the corkscrew/cavatappi is perfect for holding the sauce. My boyfriend suggested using the cavatappi the next time I make baked mac-n-cheese or any baked pasta calling for a denser meat sauce. Also could serve as a side dish.

  • 8 Apr, 2008

    This is incredibly easy and very tasty. I added sliced roasted red pepper chicken sausage to mine. I'll try prosciutto next time. I think you could add just about anything that complements goat cheese to this recipe. Although I wonder if it could be made lower in fat by using milk instead of butter. Hmm...

  • 11 Mar, 2008

    This was very tasty and simple to prepare. I added sliced prosciutto -- up to a fourth of a pound -- along with the asparagus. I also added a bit of cream cheese to the goat cheese/pasta water mixture to thicken it up a bit.

  • 11 Mar, 2008

    This was very tasty and simple to prepare. I added some sliced prosciutto -- up to a fourth of a pond -- at the end along with the asparagus. I also added some cream cheese to thicken up the sauce a bit.

  • 11 Mar, 2008

    This was very tasty and simple to prepare. I added sliced prosciutto -- up to a fourth of a pound -- along with the asparagus. I also added a bit of cream cheese to the goat cheese/pasta water mixture to thicken it up a bit.

  • 4 Mar, 2008

    Wheljenn, made this on the weekend with the viejo manchego. I was not able to get the young manchego. Prepared recipe as written. The viejo didn't work well with the pasta water. You would need to make a traditional cheese sauce with viejo manchego. A few extra steps. I will try to find the curado to see if this works with pasta water. A thought for another cheese. What about Boursin? Nice and herby and I think it would work well with the hot pasta water.

  • 26 Feb, 2008

    Wheljenn, How about trying a young Spanish Manchego cheese? Manchego comes in at least 2 varieties. You probably would want the Manchego curado - one that is aged 3-4 months -- it melts well. The other is Manchego viejo - it's texture is more reminiscent of Parmesan. Maybe a mix of Manchego and a white cheddar and maybe a bit of Parmesan too. Good luck.

  • 8 Feb, 2008

    I love goats cheese.

  • 31 Jan, 2008

    I'd like to make this for an Easter dinner side dish. My husband isn't fond of goat cheese (or bleu). Any other cheese suggestions that might work well?

  • 18 Jan, 2008

    Delicious! Quick to make - I jazzed it up a bit by cutting up a log of Soppressata and browning it in a skillet while the asparagus baked and the pasta boiled. The amount of sauce is perfect to evenly coat the pasta and not be overwhelming like many cream sauces are.