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It sounds fancy, but this quick spring toss is incredibly simple to make. In the time it takes to boil the pasta, you can prep the rest of the ingredients.
450-g pkg fettuccine or linguine pasta
2 lemons
1 cup shredded basil
2/3 cup oil-packed sun-dried tomatoes, coarsely chopped
2 bunches asparagus
140-g log goat cheese
1 cup grated parmesan
pinch salt, optional
pinch pepper, optional
Fill a large saucepan with water and bring to a boil over high heat. Add pasta and cook, following package directions, until al dente, 8 to 10 min.
Meanwhile, finely grate peel from lemons. Prepare basil and tomatoes. Snap tough ends from asparagus, then cut into 2-in. (5-cm) pieces. Add to boiling pasta for the last 2 min of cooking. Remove ½ cup (125 mL) of pasta water and save. Drain pasta and asparagus, then return to pasta pot. Stir in lemon peel, basil, tomatoes and both cheeses along with ¼ cup (50 mL) reserved pasta water. Add pepper and generous pinches of salt. If you want a thinner sauce, stir in remaining pasta water. Serve in large bowls.
Calories 697, Protein 35g, Carbohydrates 97g, Fat 20g, Fibre 10g.