The flavour in this simple dish is deliciously varied, as the bold goat cheese and strong asparagus mix with the light pine nuts and standout taste of freshly squeezed lemon. This dish is deceptively light tasting and will have you coming back for seconds. —Mealime
whole wheat penne pasta
In This Recipe
Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add 1 tbsp salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
Wash asparagus, snap off woody ends, and cut diagonally into 2 inch (5 cm) pieces. Add to pasta during the final 2-3 minutes of cooking time. Boil until bright green and tender-crisp.
Wash lemon and grate 1 tsp of zest. Wash and chop chives into small pieces.
Heat a small saucepan over medium heat.
Add butter to saucepan and let it melt. Add flour and whisk until smooth.