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

  • 2 small bunches
  • 8 fl oz
    chicken or vegetable broth
  • 1 small pkg
  • 1 (4 oz) log
    goat cheese
  • 2
  • 12 oz
    penne pasta
  • ¼ cup
    pine nuts
    all-purpose flour
    black pepper
    butter, unsalted
  • 1
    Fill a large pot 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 14 cups water
    2 tbsp salt
    12 oz (4 ½ 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.
    2 small bunches asparagus
  • 3
    Wash lemons and grate 2 tsp of zest. Wash and chop chives into small pieces.
    2 lemons
    1 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.
    2 tbsp butter, unsalted 
    2 tbsp all-purpose flour
  • 6
    Add broth and, stirring constantly, cook until sauce thickens, 2-3 minutes.
    8 fl oz (1 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 1 lemon
    1 (4 oz) log goat cheese
    1 tsp salt
  • 8
    Drain pasta and asparagus and return to pot.
  • 9
    Add sauce to pasta and toss.
  • 10
    Cut remaining 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!
    ¼ cup pine nuts