I may very well be goat cheese’s biggest, all-time, ultimate fan. Whether in its French (chevre) or Greek (feta) form, I will happily add goat cheese to my salads, schmear it on a cracker, or — thanks to this new recipe — crumble it over my pasta. Little did I know, goat cheese (when exposed to the steamy heat of an al dente pasta) melts evenly, creating a delicious, tart, alfredo-like sauce. Mon dieu!
But goat cheese and rigatoni alone does not a delicious pasta dish make. Which is why Smitten Kitchen’s Asparagus, Goat Cheese, and Lemon Pasta recipe has it “going on.” The addition of the asparagus adds a nice woody flavor to the meal (as asparagus tends to do), the lemon zest and juice really brighten up the dish and perfectly complement the fresh tarragon. Don’t chintz on the salt and pepper — they get quickly absorbed in the flavors of the recipe, and you’ll need a very healthy dose of both to notice them.