Servings: 4 to 6
This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I make this recipe every spring for the last three years! It is a true weeknight winner. I prefer to grill the asparagus before adding them to the pasta, and I use much more goat cheese and Parmesan cheese. The more cheese the better for me! Fine cooking's recipes are instrumental in my repertoire, and this one is no different. Thank you!
WOW! This is the finest of Fine Cooking. The flavors are a perfect combination, so fresh and full of Spring! I cut down on the olive oil as suggested by another reviewer and still needed no pasta water. The suggestion of Red Zin for wine was spot on! YUM!!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?