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

Ingredients
- 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
Instructions
- 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.
Notes
Photography by Eat Love Eats.
24 Comments
Nandita
May 27, 2023 at 2:50 amThis 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.
Alex
May 29, 2023 at 10:32 pmGlad you could work off this recipe with the ingredients you had on hand!
Sylvia
March 22, 2023 at 8:43 pmHi! 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?
Alex
March 23, 2023 at 3:55 pmI am not familiar with a steam oven but think this would be best on the stove with pasta water!
Haileigh P.
March 21, 2023 at 11:23 pmIf you were to add meat to this what would you suggest?
Alex
March 22, 2023 at 5:12 pmGrilled or pan-seared chicken would be great served on top of this!
Laura
September 5, 2022 at 9:39 pmWould white wine vinegar work as a sub for the dry white wine?!
Alex
September 16, 2022 at 3:04 pmNo, I wouldn’t sub white wine vinegar or it will be too tart! you can add some chicken broth as a sub and a little extra lemon for acidity!
Rosemary
August 9, 2022 at 2:57 amI made this tonight & it truly is the dreamiest Summer pasta!! This one is a total home run!
Emily
August 7, 2022 at 11:14 pmDelish!! 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!
Alex
September 16, 2022 at 3:04 pmOh yum!!!
Johanna
August 6, 2022 at 7:39 pmCan you make this a day ahead?
Jessica Williamson
August 3, 2022 at 4:20 pmI 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?
Alex
August 7, 2022 at 2:57 pmFresh basil will be fab!
Lavinia
August 11, 2022 at 8:41 pmThis was an amazing side dish! Easy to make and impressed my guest. Not to mention I love goat cheese 😋
Alex
September 16, 2022 at 3:04 pmGoat cheese is the best!
Chelsie
August 3, 2022 at 1:26 amTopped it with pistachios for an extra crunch and delish!!
MS
August 1, 2022 at 11:28 pmCan you use a cheese other than goat cheese?
Alex
August 7, 2022 at 2:58 pmThe goat cheese is really what makes this nice and creamy! The only cheese that I think would be pretty good is ricotta!
Samantha
April 12, 2023 at 1:21 amSo delicious!
Jen
August 1, 2022 at 10:50 pmThis looks incredible. If you don’t want to use wine, can you replace with broth or just omit altogether? Can’t wait to try!
Alex
August 7, 2022 at 2:59 pmYes, broth is perfect sub!
Talli Willetts
August 1, 2022 at 10:05 pmCan you sub a different cheese for the goat cheese?
Alex
August 7, 2022 at 2:59 pmThe only one I’d try would be ricotta here. The goat cheese really makes it so creamy!