Capellini with Asparagus, Goat Cheese and Truffle Oil

By deensiebat
April 9, 2010
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Author Notes: I used to think truffle oil was only for those with ponies and summer homes. But last year I returned a birthday gift to a cookware store, and with the store credit ended up with a fusty bottle of my very own. The deep flavor is a perfect counterpoint for the green asparagus and tangy goat cheese. You can play around to suit your tastes, swapping creme fraiche for the goat, shallots for the garlic, etc.deensiebat

Serves: 4-5

  • 1/2 pound capellini (angel hair pasta)
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 large clove garlic, or 1 small shallot, halved and thinly sliced
  • 1 pound asparagus, cut into 1" lengths
  • 4 ounces goat cheese
  • 2 tablespoons truffle oil
  • zest of 1 lemon
  • salt and pepper
  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. 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. 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.

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