Baked Goat Cheese Pasta with Asparagus, Peas, Mint & Basil
This baked goat cheese pasta is loaded with chevre goat cheese, fresh asparagus, sweet peas, fragrant mint, basil and lemon zest! Using the the baked feta pasta method, this recipe swaps out feta for goat cheese which yields a delightfully silky cheese sauce. Add spring time veggies, and you've got yourself an easy and fresh pasta dish that everyone will love!
Ingredients
- 1 8 oz log goat cheese such as roth's fresh chevre
- 1 bunch asparagus cut into 1’ pieces
- ¼ cup olive oil
- 1 pinch red pepper flakes
- ½ lb gigli pasta or whatever pasta you'd like
- 2 cloves garlic minced
- ½ cup peas thawed if using frozen
- 1 tablespoon basil julienned
- 1 tablespoon mint julienned
- 2 tablespoon honey
- lemon zest
- pasta water
- kosher salt and fresh cracked pepper
Instructions
- Preheat oven to 400F degrees.
- Add asparagus, olive oil and a pinch of kosher salt to a baking dish and toss.
- Push asparagus to the sides and place the fresh chevre goat cheese in the middle.
- Add a little bit of olive oil to the top of the goat cheese and add the red pepper flakes.
- Bake for 20 minutes.
- Meanwhile, prepare pasta al dente according to the directions on the box — being sure to save pasta water for next steps.
- After 20 minutes in the oven, take the goat cheese and asparagus out of the oven and add the garlic, peas, basil, and mint.
- Quickly stir everything together and then add pasta. Add a little pasta water (about ¼ of a cup) and honey and toss everything together.
- If pasta seems a little dry, add more pasta water until a silky smooth sauce develops.
- Once plated, add lemon zest, fresh cracked pepper and a little salt on top of each bowl before enjoying.