Ah spring vegetables, asparagus, peas and all those fresh herbs. All those fresh flavors and green colors just make me happy. I love when that fresh asparagus starts showing up at the grocery store. I could eat it every.single.day. And do sometimes! And the dogs and Henry (the pig) love the ends of it too.
Speaking of Henry, he had his first adventure outside on Saturday. It was a bit of a challenge getting him to follow on the harness and leash but once he was outside he loved eating the grass. He’s up to about 20lbs and is so funny. He loves veggies, snuggles, Wheaties and his puzzle ball. We’ve been keeping him in the guest room and he hasn’t had any accidents. As he gets older we will slowly start introducing him back to our main level (too many accidents before).
Enough about Henry lets get to this delicious pasta. When you hear primavera you may think Spring and a heavy sauce. Well this version has tons of spring vegetables but uses goat cheese as the “sauce”, best idea ever
Spring Pasta Primavera
- 1lb whole wheat pasta (such as fusilli or a fun shape)
- 1 lb asparagus, cut into bite sized pieces
- 1 cup diced carrot (very small dice)
- 1 cup frozen peas
- ¼ cup chopped chives
- 4-5 chopped fresh mint leaves
- 3 tbsp chopped Italian parsley
- 1 tbsp chopped fresh tarragon
- 4 ounces goat cheese
- 2 tbsp olive oil
- Salt/Pepper
- Zest of 1 lemon
- Cook pasta according to directions. In the last 3 minutes add in all the vegetables.
- Reserve 1 cup of pasta water, drain the pasta and vegetables. Return to the pot.
- Add the goat cheese, olive oil, lemon zest, half of the herbs to the cooked pasta and vegetables. Stir in the reserved water and stir until the goat cheese has melted and covers the pasta.
- Top with salt/pepper and the rest of the herbs. Serve.
