By: Chef Laura Bonicelli
Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese delights anyone looking for a unique Spring dish. It’s light, fresh, sweet, savory, and delicious!
What a combination!
I’m taking a hint from Mother nature in this recipe by thinking if certain ingredients all show up at the same time in the growing season, maybe she is implying something. I took three of them, rhubarb, asparagus, and green onions, and came up with this. After a long winter, “Rhubarb Asparagus Pasta with Walnuts and Goat Cheese” is a perfect “Welcome Spring” dish.
This main-dish pasta goes together so quickly! It takes longer to cook the pasta than to put the rest of the recipe together. But, my favorite thing about this recipe is that the combination of ingredients is unique. Rhubarb is usually baked into a pie or crumble or made into a sauce or jam. However, it’s not typical in a savory dish. It’s the perfect pairing with walnuts (we already knew that), but also asparagus. The green onions lend their specific flavor to all of the ingredients. It’s light, fresh, crisp, and healthy!
I’d characterize cooking these vegetables as an extremely “light touch” sauté. You’re giving them just enough heat to bring out their color and transform their flavor from raw to slightly cooked. Then, that’s it. Overcooking will completely change the dish – so remove the onions and asparagus from the pan to a plate as sooner than later.
About the Recipe
The same rule of a “light touch” applies to sautéing the rhubarb as well. However, even if it does start to get jammy, the sauciness is also delightful. So, you really can’t go wrong here. Bring out the special balsamic vinegar for this; it won’t be a waste. A little sugar helps to cut the acrid quality of the rhubarb and makes the vinegar into a dressing.
I like to toss everything but the rhubarb mixture all together in a bowl to make sure that the walnut oil, lemon zest, and seasonings reach all of the pasta and vegetables. If you don’t have walnut oil, extra-virgin olive oil works very well.
Finally, I plate the pasta and top it with rhubarb and dollops of goat cheese. Leftovers store perfectly, keep the rhubarb separate from the pasta and vegetables until you’re ready to reheat and serve.
I hope you love this recipe! Buon Appetito!
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Step by Step Instructions
Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese
Ingredients
pasta
- 1/2 pound uncooked spaghetti or other pasta
vegetable sauté
- 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
rhubarb compote
- 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
final assembly
- 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
topping
- 4 ounces goat cheese for serving
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- 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.
- 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.
- 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.
- Divide the pasta among four plates. Top each with a spoonful of the rhubarb compote and a dollop of goat cheese. Serve immediately.
Notes
Nutrition
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