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Rhubarb-Asparagus-Pasta

Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese

© Chef Laura Bonicelli
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
Cuisine American
Servings 4 people
Calories 474 kcal

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

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

Nutrition

Calories: 474kcalCarbohydrates: 53gProtein: 17gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 697mgPotassium: 486mgFiber: 5gSugar: 7gVitamin A: 885IUVitamin C: 10mgCalcium: 132mgIron: 3mg
Keyword onedish, Pasta, Vegetarian
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