Ingredients
8 ounces goat cheese, softened
juice and zest of one lemon
1/2 teaspoon freshly ground black pepper
1 large bunch asparagus, trimmed and cut into 1 1/2-inch pieces
1 pound macaroni
salt to taste
Method
Sources
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Recipe1M+
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Citrus-shaped keeper — store cut lemons and limes without drying
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Citrus-shaped keeper — store cut lemons and limes without drying
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
French-engineered grinding mechanism — lifetime pepper mill
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in a medium bowl, combine goat cheese, lemon juice, zest and black pepper with a fork until smooth and set aside. bring a large pot of water to a boil, transfer asparagus to a colander and lower into boiling water. blanch asparagus for one minute until bright green, then remove colander from boiling water and drop asparagus into a large bowl of ice water to stop it from cooking further. boil the macaroni in the water, drain, transfer to a large bowl and toss with the olive oil and red pepper flakes to coat. while still slightly warm, stir in goat cheese mixture and asparagus until the macaroni and asparagus is evenly coated. season with salt to taste and refrigerate until 30 minutes before you're ready to serve it tastes better at room temperature.