Be sure to wow your guests at this year's picnic or barbecue by taking the term "salad" to a whole new level.
Yields 6-8 servings | Prep Time: 20 minutes | Cook Time: 20 minutes
1 lb bowtie pasta 1 lb asparagus, diced into 1-inch spears 1 shallot, finely chopped 1 garlic clove, minced (1/4 tsp minced garlic) 5 tablespoons extra virgin olive oil 4 oz goat cheese 2 tsp Dijon mustard 1/4 cup chives, thinly sliced Zest and juice of 1/2 lemon 1/4 tsp red pepper flakes Salt and pepper to taste
1. Preheat oven to 425° F. Cook the pasta until al dente and strain in a colander. Return to pot and set aside. 2. Combine a tablespoon of olive oil, salt and pepper in a bowl with the asparagus. Toss to coat, then spread evenly on a foil-lined baking sheet. Bake 10-15 minutes. 3. While asparagus is roasting, make the sauce in a small bowl comprised of shallot, garlic, mustard, red pepper flakes, chives, lemon juice, and zest. 4. Add roasted asparagus and goat cheese to the pasta and stir until evenly combined. Toss with sauce and serve.