Recipes
Angel Hair with Goat Cheese and Asparagus
This recipe appears in Legalize Marinara from our Early Spring 2024 issue.
Angel Hair with Goat Cheese and Asparagus
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.
