Angel Hair with Goat Cheese and Asparagus
This recipe appears in Legalize Marinara from our Early Spring 2024 issue.
Ingredients
- 1 lb capellini/angel hair cooked al dente
- 2 shallots, julienned
- 6 clove garlic
- 1/2 cup olive oil
- 8 oz goat cheese crumbled
- 1 whole lemon (juice and zest)
- Sea salt and black pepper to taste
- 1 bunch asparagus, grilled and cut into bite-sized pieces
Instructions
While pasta is cooking, gently heat oil; sweat garlic and shallots until soft but not brown.
Add asparagus, toss with warm pasta, add zest and juice of lemon.
Add the goat cheese. Serve with warm crusty bread and enjoy.
Chef Jon Davies
Executive Chef