Photo: Eaters Collective
asparagus, goat cheese and lemon pasta
7 ingredients
openrecipes
A couple weeks ago, I had a fantastic warm asparagus salad at a nearby restaurant, one I immediately swore I’d make at home. It had segments of white and green asparagus tossed with goat cheese and a tarragon and lemony mint vinaigrette and it was piled on a bed of red endive, my favorite. It was stunning. It was delicious. Alas, this is not it. What a tease I am, right?
Estimated Nutrition (whole recipe, rough)
483
Calories
18g
Protein
24g
Fat
53g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound spiral-shaped pasta
- 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon peel
- 2 teaspoons chopped fresh tarragon plus more for garnish
- 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
- Fresh lemon juice to taste (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes