American

Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese

Name: Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1/2 pound uncooked spaghetti (or other pasta); 2 teaspoons extra-virgin olive oil; 6 green onions (sliced (white and light green parts only)); 12 asparagus spears (woody ends removed, cut into 1-inch pieces); 2 teaspoons extra-virgin olive oil; 1 1/2 cups rhubarb (sliced into 1/2-inch pieces); 2 tablespoons good-quality balsamic vinegar; 2 teaspoons sugar; 1/2 cup toasted walnut halves; 2 teaspoons walnut oil; 1 1/2 teaspoons grated lemon zest; 1 teaspoon Kosher salt (more to taste); Freshly ground black pepper (to taste); 4 ounces goat cheese (for serving)

Rhubarb and asparagus make their seasonal arrival together in Minnesota farmers markets, and this pasta dish celebrates their unexpected combination. Tangy balsamic rhubarb compote meets crisp-tender asparagus, nutty walnuts, and creamy goat cheese — all tossed with spaghetti and brightened with lemon zest. It’s a springtime pasta that’s both rustic and refined.

By Chef Laura Bonicelli

onedishPastaVegetarian

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

4 people

Ingredients

pasta

1/2 pounduncooked spaghetti (or other pasta)

vegetable sauté

2 teaspoonsextra-virgin olive oil
6 green onions (sliced (white and light green parts only))
12 asparagus spears (woody ends removed, cut into 1-inch pieces)

rhubarb compote

2 teaspoonsextra-virgin olive oil
1 1/2 cupsrhubarb (sliced into 1/2-inch pieces)
2 tablespoonsgood-quality balsamic vinegar
2 teaspoonssugar

final assembly

1/2 cuptoasted walnut halves
2 teaspoonswalnut oil
1 1/2 teaspoonsgrated lemon zest
1 teaspoonKosher salt (more to taste)
Freshly ground black pepper (to taste)

topping

4 ouncesgoat cheese (for serving)

Instructions

1
Cook the pasta according to package directions. Drain and set aside.
2
While the pasta cooks, heat 2 teaspoons of olive oil in a medium skillet over medium-high heat. Add the sliced green onions and sauté for 20 seconds. Add the asparagus and cook, stirring frequently, for 1½ to 2 minutes. Do not overcook. Transfer the mixture to a plate and set aside.
3
In the same pan, heat another 2 teaspoons of olive oil over medium-high heat. Add the rhubarb and cook for 1 to 2 minutes until just beginning to soften but still slightly crisp. Stir in the balsamic vinegar and sugar, then remove from the heat.
4
Place the cooked pasta in a large bowl. Add the asparagus mixture, walnuts, walnut oil, lemon zest, salt, and pepper. Toss until everything is well coated.
5
Divide the pasta among four plates. Top each with a spoonful of the rhubarb compote and a dollop of goat cheese. Serve immediately.

Chef's Notes

This dish is best served warm or at room temperature. Try using bucatini or farro for a variation.

Nutrition (per serving)

474

Calories

17g

Protein

53g

Carbs

23g

Fat

Fiber

697mg

Sodium