Prep Time: 10 min
Total Time: 25 min
Yield: 2
This Spring Pasta with Goat Cheese is a delightful dish that celebrates the season’s freshness. Tender asparagus and vibrant green peas are tossed with al dente pasta in a creamy pecorino sauce, brightened with lemon and a hint of Aleppo pepper for a gentle kick. Browned butter adds nutty richness, while soft goat cheese brings creamy tanginess to every bite. Topped with salty prosciutto slices and fragrant basil leaves, this pasta offers a perfect balance of flavors and textures—light, satisfying, and full of springtime essence.
8 ounces Rigatoni
2 tablespoons of butter
1 shallot, sliced
1/2 bunch of asparagus, tough ends trimmed, and cut into 2-inch pieces
1/2 cup of green peas (fresh or frozen)
2 tablespoons of grated pecorino cheese
Zest of 1 lemon
1 teaspoon of Aleppo pepper (adjust to taste)
1/4 cup soft goat cheese
1.5 ounces of prosciutto
Fresh basil leaves, for garnish
Salt and black pepper to taste
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a large skillet, melt the butter over medium heat. Let it cook until it turns a light golden brown color and develops a nutty aroma, about 2-3 minutes. Be careful not to let it burn.
Add the shallot to the browned butter and sauté for 1-2 minutes until softened. Then, add the asparagus pieces and cook for another 3-4 minutes until they are tender-crisp.
Stir in the green peas and cook for an additional 2 minutes until they are heated through. Season with salt, black pepper, Aleppo pepper, and lemon zest. Adjust the seasoning according to your taste preferences.
Add the cooked pasta to the skillet with the vegetables. Toss everything together gently, adding reserved pasta water as needed to create a creamy sauce that coats the pasta evenly.
Sprinkle the grated pecorino cheese over the pasta and vegetables. Toss once more until the cheese is melted and everything is well combined.
Divide the goat cheese evenly and spread it on each serving plate. Top with the pasta. Thorn the prosciutto and place on pasta garnish with fresh basil leaves.
Serve immediately and enjoy.
