Fettuccine With Morels Asparagus And Goat Cheese Food

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

ASPARAGUS WITH GOAT CHEESE DRESSING

Steps:

• Arrange the asparagus on a platter.
• Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
• Sprinkle with chervil and serve.

CREAMY FETTUCCINE WITH ASPARAGUS

Steps:

• In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
• In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
• Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE

Steps:

• In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

FOODCHANNEL EDITOR

Steps:

• 1 Asparagus, White Onion, Morel Mushrooms, Chicken Stock, Thyme, Lemon, Fettuccine, Pine Nuts, Parsley, Parmigiano-Reggiano Cheese. 2 Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 1 minute. Using a large skimmer, transfer the asparagus to a colander, reserving the cooking water. Run cold water over the asparagus to preserve its bright green color and to stop the cooking. Drain the asparagus and set aside. 3 In a large fry pan over medium heat, warm the 1/3 cup olive oil. Add the onion and sauté until soft and just starting to turn golden, about 5 minutes. 4 Add the garlic, morels and asparagus, season with salt and pepper and sauté for 2 minutes. Add the stock and simmer until the vegetables are tender, 4 to 5 minutes. Add the thyme and lemon juice and mix well. 5 Meanwhile, return the reserved asparagus-cooking water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), about 3 minutes. Drain well and add to the fry pan. 6 Add the pine nuts and parsley and toss briefly to blend all the ingredients. Taste and adjust the seasonings, and add a drizzle of olive oil. 7 Transfer the pasta to a warmed large, shallow bowl and sprinkle about 3 tablespoons of the cheese over the top. Pass the remaining cheese at the table. Serve immediately.

GOAT CHEESE PASTA WITH ROASTED ASPARAGUS

Steps:

• Preheat oven to 450°F
• Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
• While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
• In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS

Steps:

• Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes.
• Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
• Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
• Drain pasta and asparagus, reserving 1 cup cooking liquid.
• Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture.
• Toss to coat, adding more reserved liquid if dry.
• Season pasta to taste with salt and pepper.
• Transfer to shallow platter.
• Garnish with tarragon sprigs.

PASTA WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
• Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.

FETTUCCINE WITH MOREL AND ASPARAGUS

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot.
• Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese.
• Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.

SHRIMP & PASTA WITH GOAT CHEESE CREAM SAUCE

Steps:

• In a saute pan, melt the butter then add flour.
• Whisk together until bubbling.
• Slowly stir in chicken broth and whisk until smooth.
• Simmer on low heat to thicken.
• Stir in goat cheese and lemon juice until melted & smooth.
• In a separate pan, saute asparagus, mushrooms & sundried tomatoes.
• In a separate pan, saute shrimp, garlic, salt & pepper.
• Coat the pasta with the sauce & mix in 1/2 the shrimp.
• Spoon the vegetables & shrimp over the top.