Rhubarb and Asparagus Pasta with Walnuts and Goat Cheese
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.
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 parts snapped off and remaining spears cut into 1-inch pieces
rhubarb compote
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cups 1/2-inch rhubarb slices
- 2 tablespoons good-quality balsamic vinegar
- 2 teaspoons sugar
final assembly
- 1/2 cup toasted walnuts halves
- 2 teaspoons walnut oil
- 1 1/2 teaspoons grated lemon zest
- 1 teaspoon Kosher salt more to taste
- freshly ground black pepper
topping
- 4 ounces goat 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.
Notes
Copyright:
"Chef Laura Bonicelli"
"Chef Laura Bonicelli"
Nutrition
Calories: 371kcalCarbohydrates: 50gProtein: 14gFat: 13gSaturated Fat: 5gCholesterol: 13mgSodium: 113mgPotassium: 412mgFiber: 4gSugar: 6gVitamin A: 882IUVitamin C: 10mgCalcium: 115mgIron: 3mg
Tried this recipe?Let us know how it was!