This pregnancy hasn’t led to many cravings, but for some reason, asparagus, recently, has been quite appealing. And of course, while pregnant, pasta always tastes good. Hence this adaptation of a Smitten Kitchen summery pasta recipe that’s light, delicious, and quick & easy to make. Hope you love it too!
Here’s what you need:
1 pound pasta (use a shape, like spirals, or something else with nooks and crannies)
2 bunches asparagus, tough ends removed and cut into 1 inch pieces
2 ears corn
1/4 cup olive oil
8 ounce log goat cheese
8 ounces ricotta cheese
handful of freshly chopped basil or tarragon or both, or 1 teaspoon dried tarragon and 2 teaspoons dried basil
zest from one lemon and juice from two lemons
salt and pepper
Here’s what you do:
1. Cook the pasta and the asparagus: Bring a large pot of well-salted water to boil. Cook the pasta for 3 minutes less than the package suggests. Then, add the asparagus, and cook for the remaining three minutes. Drain, reserving about 1-2 cups of the pasta water.
2. While the pasta/asparagus are cooking, prepare the rest of the ingredients and sauce. First, prepare the corn. I like to cook it in the microwave by removing the husks, putting the corn on a plate with a wet paper towel on top, and, for two ears, microwaving on high for 3-4 minutes. Cut the kernels off the ears and place in a large bowl.
3. Prepare the sauce: Add to the bowl with the corn the olive oil, cheese, herbs, lemon zest and lemon juice. Mix to combine.
4. Mix the pasta and asparagus into the corn/sauce mixture, and add about one cup of the reserved pasta water to make the sauce creamy. (If you want it thinner, feel free to add more.) Mix well. Then, add salt and pepper to taste. (This is a lightly flavored dish, so you may want to be generous.)