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This Creamy Goat Cheese Pasta with Asparagus and Peas is one of my go-to spring and summer pasta dishes.
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.
Packed 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! Plus, it’s a great way to get your kiddos to eat some greens (I promise that they’ll love it!)
ingredients:
- Curly Pasta
- Kosher Salt
- Frozen Peas
- Asparagus
- Unsalted Butter
- Extra Virgin Olive Oil
- Shallots
- Garlic Cloves
- Crushed Red Pepper Flakes
- Dry White Wine
- Fresh Tarragon
- Fresh Chives
- Goat Cheese
- Lemon Juice
- Freshly Ground Black Pepper
step-by-step:
step one: cook the pasta
Bring a large pot of water to a boil. Once boiling, add the pasta and 1 tablespoon salt. Cook the pasta until it’s just shy of al dente, about 2 minutes less than the package directions. Add the peas and asparagus and cook for 2 more minutes until the pasta is al dente and vegetables are tender. Reserve 1 cup of pasta water, then drain and set aside.
step two: sauté the garlic and shallots
In the same pot, reduce the heat to medium and add the butter and oil. Once the butter has melted, add the shallots, garlic, and red pepper flakes. Cook, stirring, until shallot is tender, about 2 minutes.
step three: add the herbs
Add the wine, tarragon, and chives to the skillet. Continue to cook, stirring, until the wine has reduced by half, about 2 minutes.
step four: build the sauce
Add the goat cheese, 1/4 cup reserved pasta water, lemon juice, 1 teaspoon salt, and pepper. Stir until the cheese has melted and the sauce is smooth.
step five: add the pasta
Remove the pot from heat and add the pasta and vegetable mixture. Toss to combine, adding an additional 1/4 cup of pasta water if needed.
step six: garnish and serve
Garnish with red pepper flakes, tarragon, and chives. Serve and enjoy!
This creamy pasta is so versatile! You could add the same amount of cream cheese and a splash of lemon juice to mimic the tanginess of goat cheese. Alternatively, try it with ricotta, which has a mild and slightly sweet flavor, and a little more lemon zest or juice to perk the whole thing up!
Sure! I think this would be delicious with grilled shrimp or chicken served on top.
I hope that you and your family love this Creamy Goat Cheese Pasta with Asparagus and Peas as much as mine does. Comment below and let me know what you think!
looking for more creamy pasta recipes? try these!
Sausage, Broccoli, and Pesto Pasta
Saucy Green Pasta with Calabrian Breadcrumbs
Creamy Goat Cheese Pasta with Asparagus and Peas
Ingredients
- 12 ounces curly pasta, such as trottole or fusilli
- 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
- 2 cups frozen peas
- 1 bunch of asparagus, woody ends removed, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1/4 cup roughly chopped shallots (from about 1 large shallot)
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes, optional, plus more for serving
- 1/2 cup dry white wine
- 1/4 cup chopped fresh tarragon leaves, plus more for serving
- 1/4 cup chopped fresh chives, plus more for serving
- 6 ounce log goat cheese
- 2 tablespoons lemon juice
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of water to a boil. Once boiling, add the pasta and 1 tablespoon salt. Cook the pasta until it’s just shy of al dente, about 2 minutes less than the package directions. Add the peas and asparagus and cook for 2 more minutes 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 shallots, 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, 1/4 cup reserved pasta water, lemon juice, 1 teaspoon 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 1/4 cup of pasta water if needed.
- Garnish with red pepper flakes, tarragon, and chives. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
If you were to add meat to this what would you suggest?
Grilled or pan-seared chicken would be great served on top of this!
Would white wine vinegar work as a sub for the dry white wine?!
No, 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!
I made this tonight & it truly is the dreamiest Summer pasta!! This one is a total home run!
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!
Oh yum!!!
Can you make this a day ahead?
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?
Fresh basil will be fab!
This was an amazing side dish! Easy to make and impressed my guest. Not to mention I love goat cheese 😋
Goat cheese is the best!
Topped it with pistachios for an extra crunch and delish!!
Can you use a cheese other than goat cheese?
The goat cheese is really what makes this nice and creamy! The only cheese that I think would be pretty good is ricotta!
So delicious!
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!
Yes, broth is perfect sub!
Can you sub a different cheese for the goat cheese?
The only one I’d try would be ricotta here. The goat cheese really makes it so creamy!