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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
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!