Asparagus and Rhubarb show up at the same time in Minnesota farmers markets. Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese celebrates their terrific combination of flavors.
Course Dinner, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
Cuisine American
Servings 4people
Calories 371kcal
Ingredients
1/2pounduncooked spaghetti or other pasta
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2teaspoonsextra-virgin olive oil
6green onions sliced, white and light green parts only
12asparagus spears woody parts snapped off and remaining spears cut into 1-inch pieces
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2teaspoonsextra-virgin olive oil
1 1/2cupsrhubarb trimmed and cut into 1/2-inch slices
2tablespoonsgood-quality balsamic vinegar
2teaspoonssugar
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1/2cuptoasted walnuts halves
2teaspoonswalnut oil
1 1/2teaspoonsgrated lemon zest
1teaspoonKosher salt -- to taste
freshly ground black pepper
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4ouncesgoat cheese for topping
Instructions
Cook the pasta according to package directions.
While the pasta is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the green onions and cook for 20 seconds. Add the asparagus and cook, stirring frequently, for 1 1/2 to 2 minutes. Do not overcook. Remove the asparagus mixture to a plate.
In the same pan, heat the olive oil over medium-high heat. Add the rhubarb and cook for 1 to 2 minutes until starting to soften, but still crisp. Stir in the balsamic vinegar and the sugar and remove from the heat.
Place the pasta in a large bowl. Add the asparagus mixture, walnuts, walnut oil, lemon zest, salt, and pepper; toss to coat. Divide among 4 plates.
Top each serving with the balsamic rhubarb mixture and dollops of goat cheese.