Goat Cheese Asparagus Pasta Salad
May 6, 2022
One of the (many) great things about living on the East End of Long Island is the incredible access to fresh, local produce throughout the Spring, Summer, and early Fall months! I have been patiently awaiting the arrival of local asparagus and now that Wickhams Farm Stand (across the street from the Suhru Tasting House) has asparagus on the stand nothing will stop me from eating it at least once a day! Given my love for asparagus you can only imagine my delight upon stumbling across Lauren Lombardi's Farmers market pasta salad with Catapano goat cheese (another favorite!) recently featured in the May edition of Northforker! Lauren's original recipe can be found on Northforker.com, however I have included her recipe with a few additions of my own below. I'll be serving this at all my upcoming outdoor and warm weather events, I hope you enjoy it!
- 1 box Sfoglini brand trumpet pasta (or a short, curly pasta of your choice)
- 2 bunches asparagus, ends trimmed
- 1 bunch baby spinach, washed and dried
- 1 can Roman Beans
- 1/2 cup extra virgin olive oil, plus more for sautéing
- 1 shallot, minced
- 1/4 cup chives, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp Champagne vinegar
- 1 lemon, zested and juiced
- 4 ozs Catapano herb goat cheese
- 1/3 cup pine nuts, toasted
- 1 cup beets, roasted and sliced (optional)
- 1 bottle Suhru Sauvignon Blanc
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander, rinse with cold water and set aside to cool.
- Meanwhile, snap/trim the ends off the asparagus and slice asparagus on the bias into 1/2-inch pieces. Heat a sauté pan with olive oil. Place the asparagus in the pan and season with kosher salt and pepper. Sauté on medium-high heat for about 5 minutes. Remove and let cool.
- In a small bowl, combine shallot, mustard, Champagne vinaigrette and lemon juice. Whisk in olive oil and season with salt and pepper. Add chives.
- In a small sauté pan toast pine nuts, stirring constantly until browned and fragrant but not burnt.
- Add pasta, asparagus (while still slightly warm) and beans to a large bowl. Add the goat cheese and toss until well combined. Add spinach and season salad with salt and pepper, to your taste, and toss again.
- Top with toasted pine nuts, lemon zest and additional chives.
- Serve with a chilled bottle of Sauvignon Blanc and enjoy!