Creamy Goat Cheese Pasta with Asparagus and Peas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy goat cheese pasta with fresh asparagus, peas, and a bright white wine and tarragon sauce. A simple, elegant vegetarian pasta ready in under 30 minutes with fresh spring vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounces curly pasta, (such as trottole or fusilli)
- 1 tablespoon plus 1 teaspoon kosher salt, (plus more to taste)
- 2 cups frozen peas
- 1 bunch of asparagus, (woody ends removed, cut into 1-inch pieces)
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1/4 cup roughly chopped shallots ((from about 1 large shallot))
- 2 garlic cloves, (minced)
- 1/4 teaspoon crushed red pepper flakes, (optional, plus more for serving)
- 1/2 cup dry white wine
- 1/4 cup chopped fresh tarragon leaves, (plus more for serving)
- 1/4 cup chopped fresh chives, (plus more for serving)
- 6 ounce log goat cheese
- 2 tablespoons lemon juice
- 1/2 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1314mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 487mg
- Calcium
- 68mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.