Asparagus, Goat Cheese & Lemon Pasta with Pine Nuts & Chives.

  • 1 small bunch
    asparagus
  • 4 fl oz
    chicken or vegetable broth
  • ½ small pkg
    chives
  • ½ (4 oz) log
    goat cheese
  • 1
    lemon
  • 6 oz
    penne pasta
  • ⅛ cup
    pine nuts
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    about 7 cups water
    1 tbsp salt
    6 oz (2 ¼ cups) penne pasta
  • 2
    Wash asparagus, snap off woody ends, and cut diagonally into 2 inch pieces. Add to pasta during the final 2-3 minutes of cooking time. Boil until bright green and tender-crisp.
    1 small bunch asparagus
  • 3
    Wash lemon and grate 1 tsp of zest. Wash and chop chives into small pieces.
    1 lemon
    ½ small pkg chives
  • 4
    Heat a small saucepan over medium heat.
  • 5
    Add butter to saucepan and let it melt. Add flour and whisk until smooth.
    1 tbsp butter, unsalted 
    1 tbsp all-purpose flour
  • 6
    Add broth and, stirring constantly, cook until sauce thickens, 2-3 minutes.
    4 fl oz (½ cup) chicken or vegetable broth
  • 7
    Add zest, lemon juice, goat cheese, ½ of the chives (save the rest for garnishing), and salt. Stir until smooth. Remove from heat.
    juice of ½ lemon
    ½ (4 oz) log goat cheese
    ½ tsp salt
  • 8
    Drain pasta and asparagus and return to saucepan.
  • 9
    Add sauce to pasta and toss.
  • 10
    Cut remaining ½ lemon into wedges.
  • 11
    To serve, place pasta in a bowl or on a plate. Garnish with pine nuts, remaining chives, freshly ground pepper, and lemon wedges. Enjoy!
    ⅛ cup pine nuts