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Linguine with Asparagus and Goat Cheese

3/4 pound dry linguine

4 cloves garlic, minced

Zest of 1 lemon

1/4 cup hot chicken or vegetable stock

3 tablespoons extra virgin olive oil

3-1/2 ounces soft goat cheese

Salt and pepper to taste

1 pound asparagus spears, blanched and shocked in ice water; cut into 3-inch pieces

1/2 pound snow peas, trimmed, blanched, and shocked in ice water

1 bunch spinach, stemmed, thoroughly washed, and dried

1/2 cup freshly grated Asiago or Parmesan cheese

In a large pot, bring about 8 cups of salted water to a boil. Add the linguine and cook until al dente, 7 to 10 minutes; drain well.

In a large bowl, combine the garlic, lemon zest, stock, olive oil, goat cheese, and salt and pepper to taste; add asparagus, snow peas, and spinach. Add the pasta and toss well. Season to taste with salt and pepper.

Place pasta on a large, warm serving platter or in individual pasta bowls, and top with grated cheese.

Serves 4 to 6.

(c) Copyright 2000. The Christian Science Publishing Society

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