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Pasta with Goat Cheese & Asparagus

2 lbs. asparagus

12 oz. cavatappi or other short pasta

5 oz. crumbled goat cheese

4 Tbsp. butter

2 – 3 Tbsp. fresh, snipped chives for garnish.

 

Preheat oven to 450°. Bring a large pot of water to a boil for the pasta. Place asparagus on large rimmed cookie sheet and dot with 1 Tbsp. butter and season with salt and pepper.  Roast until tender, tossing occasionally, about 10 to 15 minutes.  Remove from oven and cut into 2 inch lengths. While asparagus is roasting, salt boiling water. Add pasta, and cook until al dente. Set aside 1 ½ cups pasta water; drain pasta and return to pot. In a medium bowl, combine goat cheese, remaining 3 Tbsp. butter and ½ cup pasta water. Season with salt and pepper and whisk until smooth. Add goat-cheese and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta.

Picking InfoJuly 28th, 2018

Picking Schedule Pick Your Own is closed until 2019 Please check back starting in May 2019 for updates    Estimated Picking Dates   Strawberries- Late May  Rhubarb- Late May Sweet

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