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This Creamy Goat Cheese Pasta with Asparagus and Peas is one of my go-to spring and summer pasta dishes.

Creamy Goat Cheese Pasta with Asparagus and Peas

I have GoGo, my wonderful mother-in-law, made a version of this dish for Easter earlier this year and we all loved the flavors. With inspiration from her meal, I’ve made my own rendition at home. 

Creamy Goat Cheese Pasta with Asparagus and Peas

Filled with creamy goat cheese, asparagus, peas, and fresh herbs like tarragon and chives, this simple meal comes together easily but packs a lot of flavor! It’s bright, creamy, and oh-so-satisfying! I know this Creamy Goat Cheese Pasta with Asparagus and Peas will be a hit in your kitchens. 

Creamy Goat Cheese Pasta with Asparagus and Peas
5 from 10 votes

Creamy Goat Cheese Pasta with Asparagus and Peas

Total: 25 minutes
Servings: 6


  • 12 ounces curly pasta I use trottole or fusilli, sub gluten-free pasta
  • 2 cups frozen peas
  • 1 bunch of asparagus woody ends removed, cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • ¼ cup loosely chopped shallot about 1 large shallot
  • 2 garlic cloves minced
  • ¼ teaspoon red pepper flakes optional, more for serving
  • ½ cup dry white wine
  • ¼ cup chopped fresh tarragon leaves more for serving
  • ¼ cup chopped fresh chives more for serving
  • 6 ounces goat cheese see note
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  • Bring a large pot of water to a boil. Once boiling, add the pasta and plenty of salt (I use 1 tablespoon) and cook until almost al dente, 2 minutes less than the package directions. For the final two minutes, add the peas and asparagus and continue to boil until the pasta is al dente and vegetables are tender.
  • Reserve 1 cup of pasta water then drain and set aside.
  • In the same pot, reduce the heat to medium and add the butter and oil. Once the butter has melted, add the shallot, garlic, and red pepper flakes. Cook, stirring, until shallot is tender, about 2 minutes.
  • Add the wine, tarragon, and chives to the skillet. Continue to cook, stirring, until the wine has reduced by half, about 2 minutes.
  • Add the goat cheese, ¼ cup pasta water, lemon juice, salt and pepper. Stir until the cheese has melted and the sauce is smooth.
  • Remove the pot from heat and add the pasta and vegetable mixture. Toss to combine, adding an additional ¼ cup of pasta water as needed.
  • Top with additional herbs and red pepper flakes as desired.


It is important to use a log of goat cheese instead of the pre-crumbled. The log melts much better than the crumbles!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 6

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    Modified based on my fridge stash – 8oz ricotta instead of the goat cheese and a combo of dill & basil pesto instead of the chives & tarragon. Did not disappoint. Would absolutely come back to try the recipe as written!

  2. 5 stars
    This was perfect to use up my farmer’s market goat cheese before it expired. I also subbed in ingredients based on what I had, but it still tasted great. Also l loved how light and fresh it was despite being a creamy pasta dish. Instead of asparagus, chives, shallots, & tarragon, I used frozen bell peppers, fresh oregano, white onion, & fresh cilantro. I also doubled the red pepper flakes bc I prefer pretty spicy food. Overall definitely a recipe I will make again.

  3. Hi! I am thinking of making this for Easter but are serving at church and then attending service so will need to get home and get lunch on the table quickly. Would it be okay to reheat this in a Steam Oven? Or with pasta water on the stove?