Saturday, March 27, 2010

Spaghetti with Pesto, Goat Cheese, Asparagus and Artichokes

This one was just made up on the spot ... I had some fresh pasta ... I had some asparagus ... I love artichoke, and I bought some goat cheese! I also added some dill to this, which I quite enjoyed but it's totally up to you.


  • 3 artichoke hearts, chopped to bite-size
  • 8-10 asparagus, shaved with a vegetable peeler
  • 1 tsp chopped fresh dill
  • 1 tbsp fresh pesto (I had basil pesto)
  • 1/4 cup goat cheese
  • 1/4 cup olive oil
  • 1 package fresh spaghetti (or whatever pasta you want)
  • reserve some of the pasta water
  • freshly grated parmesan cheese
  1. Put the oil in a large saucepan (for this recipe, I used the oil from the freshly marinated artichoke hearts ... if you buy canned ones, just use regular olive oil). Heat on medium low and add the asparagus, artichoke hearts, dill and pesto. Note: because the asparagus is so thin, you really just need to heat it up, not cook it for a long time.
  2. Cook the pasta in boiling, salted water. When cooked, transfer with tongs to the saucepan. Add the goat cheese and enough of the pasta water to create a sauce.
  3. Serve with parmesan cheese and enjoy!
Note: to make the little "roll" of pasta you see here, I simply rolled the pasta around a large carving fork. Kinda like a giant dinner fork, but it makes for pretty plating

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