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Orecchiette Pasta with Asparagus, Potatoes and Goat CheeseWhen you've had your fill of steamed asparagus after it first hits the market, try combining it with pasta, potatoes, goat cheese and mint. It's reminiscent of a glorious spring day when the countryside is lush and green. Set a spring table and serve a light white wine in celebration of asparagus! Ingredients:
Bring a large pot of water to a boil. Add a generous amount of salt to the boiling water and stir in pasta and potatoes; cook for 8 minutes. Stir in the asparagus and cook 1-2 minutes more. Check a piece of pasta to make sure it is cooked through by biting into it. Reserve 1/2 c pasta water and drain the pasta, potatoes and asparagus and transfer to a large bowl. While the pasta is cooking, place the mixed greens and half of the mint into a large bowl. In a small bowl, whisk together the Herb Marinade, lemon juice and a couple of pinches of salt and grindings of black pepper. Pour about 2-3 tbsp. of this mixture over the mixed greens and toss to coat. Divide salad greens among 4 plates or large shallow bowls. Pour remaining marinade over the pasta, potatoes and asparagus along with 3 oz. of the goat cheese and remaining mint. Mix well and add the reserved pasta water a little at a time if a creamier sauce is desired. Taste for seasoning and adjust by adding additional salt and pepper. Divide the pasta among the four plates, placing it on top of the mixed greens. Top with the reserved crumbled goat cheese and serve. |
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