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.
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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!!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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