Wednesday, March 24, 2010

Spring Pasta

I'm not a woman of many words today. But I love spring time food, which for me, includes asparagus, peas, artichokes, just to name a few.

This dish was born out of leftovers and things in the refrigerator and freezer. With leftover roasted asparagus from the night before, a jar of pesto in the fridge, and some frozen peas in the freezer, I had myself a nice and healthy lunch.

And it was deliciouso! My husband missed out, but he's probably grateful since he isn't quite goat-cheese converted. I'm working on it!
Have a fulfilling day!! Bye.

Pesto Goat Cheese Pasta with Asparagus & Peas

Serves 1

Handful of whole-wheat Rotini pasta
1/2 cup frozen peas
Asparagus, roasted or blanched, cut up into pieces
1 Tbsp prepared pesto sauce
1 Tbsp goat cheese
Lemon juice or Parm. cheese for garnish (optional)

In a small saucepan, cook pasta al dente, and add the peas for the last 30 seconds or so of cooking time. Drain the pasta. Toss with asparagus, and mix in pesto and goat cheese.

Eat warm. Squeeze fresh lemon juice or sprinkle Parm. cheese for garnish if you so wish!

1 comment:

Emily said...

My hubby isn't goat cheese converted either . . . this is so you . . . delish, creative, beautiful!