Capellini With Asparagus, Goat Cheese And Truffle Oil

1. 1

   cook the pasta in salted water until done. Drain (reserving a cup of cooking liquid) and toss with a drizzle of olive oil. Set aside.

2. 2

   While the pasta is cooking, heat the olive oil in a heavy pot over a medium flame. Saute the garlic until just beginning to color, then add the asparagus and saute, covered, until they are bright green and barely tender (just a few minutes). Add half the goat cheese, and enough cooking liquid to moisten, and cook for an additional minute or so until the goat cheese melts.

3. 3

   Add the asparagus/goat cheese mixture to the pasta, and drizzle in the truffle oil and lemon zest. Crumble in the remaining goat cheese. Toss, adding a liberal amount of salt and pepper, and more pasta water if needed. Adjust seasonings to taste.

No additional tips available.