Spring Bucatini

 

Asparagus Goat Cheese Linguine

Saute some onion and garlic in a pan. Add some chopped-up yellow squash, sundried tomatoes, and olives. Saute until squash is tender. Meanwhile, cook your linguine. 4 minutes before the end of the boil, add your asparagus to the water(each stalk cut into threes). Strain your pasta, and toss in the veggies and lots of goat cheese (cut into chunks). Serve with freshly grated parmesan.

Version 2.0: In two separate pans, roast chopped up asparagus and sliced baby tomatoes in a little olive oil with salt. Also roast a head of garlic (chop off the top of the bulb and roast face down in a little olive oil). Roast at 425 for about 30 minutes or so until asparagus are tender and a little crisp. Toss your pasta with the asparagus, tomatoes, and the roasted garlic (scoop out each clove with a fork and throw it in). Scoop in some goat cheese. Toss. Top with parmesan!

Lemon Asparagus Pasta

Saute a shallot, some garlic, a whole lemon's worth of lemon zest (the zest doesn't need to cook long). Add a half cup white wine along with the juice of that lemon, and cook down. Add olive paste and turn off the heat.

Meanwhile, cook your pasta, and add a bunch of asparagus (cut into thirds) and a shredded carrot (use a peeler) into the pasta water 4 minutes before the pasta is done.

Drain and throw it all together with chopped parsley, grated parmesan, and crushed red pepper flakes. Mmmm!