Creamy Goat Cheese Pasta with Asparagus and Peas

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

Creamy Goat Cheese Pasta with Asparagus and Peas
Serves: 6
5 from 2 votes
Total Time25 mins


  • 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!


Photography by Eat Love Eats.


  • Reply
    August 9, 2022 at 2:57 am

    5 stars
    I made this tonight & it truly is the dreamiest Summer pasta!! This one is a total home run!

  • Reply
    August 7, 2022 at 11:14 pm

    5 stars
    Delish!! I made a few subs based on what I had: swapped basil for the tarragon, skipped the peas and added hatch chicken sausages from central market. Turned out great!

  • Reply
    August 6, 2022 at 7:39 pm

    Can you make this a day ahead?

  • Reply
    Jessica Williamson
    August 3, 2022 at 4:20 pm

    I thought this was delicious but my husband doesn’t love tarragon (any licorice-like tasting herb isn’t his favorite). Any suggestions for a substitute herb? Would fresh basil work?

    • Reply
      August 7, 2022 at 2:57 pm

      Fresh basil will be fab!

  • Reply
    August 3, 2022 at 1:26 am

    Topped it with pistachios for an extra crunch and delish!!

  • Reply
    August 1, 2022 at 11:28 pm

    Can you use a cheese other than goat cheese?

    • Reply
      August 7, 2022 at 2:58 pm

      The goat cheese is really what makes this nice and creamy! The only cheese that I think would be pretty good is ricotta!

  • Reply
    August 1, 2022 at 10:50 pm

    This looks incredible. If you don’t want to use wine, can you replace with broth or just omit altogether? Can’t wait to try!

    • Reply
      August 7, 2022 at 2:59 pm

      Yes, broth is perfect sub!

  • Reply
    Talli Willetts
    August 1, 2022 at 10:05 pm

    Can you sub a different cheese for the goat cheese?

    • Reply
      August 7, 2022 at 2:59 pm

      The only one I’d try would be ricotta here. The goat cheese really makes it so creamy!

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