The Perfect Summer Weather Meal

Creamy Goat Cheese and Asparagus Shells
(adapted from a Food and Wine recipe)

3/4 pound organic medium pasta shells
1/4 cup extra-virgin olive oil
1/2 medium red onion, finely diced
3/4 pound medium asparagus spears, cut into 1/2-inch lengths
1/4 teaspooom ground cayenne pepper
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
Salt and freshly ground black pepper
2 tablespoons fresh herbed goat cheese
Freshly grated Parmesan cheese, for serving



In a large pot of boiling salted water, cook the psta until just al dente. Drain,
reserving 2/3 cup of the cooking water.

Meanwhile, in a large, deep skillet, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 5 minutes. Add the asparagus and cayenne and cook over medium heat until crisp-tender, about 5 minutes.

Add the cooked shells and the reserved cooking water to the skillet along with the lemon juice and zest; season with salt and pepper. Cook, stirring, until the asparagus is just tender, about 2 minutes. Add the goat cheese and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.



I served it with one of my favorite summertime salads, the tomato + basil+ fresh mozzarella with a little olive oil drizzled in and salt and pepper to taste.


Food and Wine reccomended serving the pasta with a nice, strong sauvignon blanc so I broke out the 2006 Pomelo that was reccomended to me at Marty's the other day and it was utterly perfect. If you enjoy the grapefuity-ness of certain sauv blancs you should certainly pick a few bottles of this beauty up. And at around $11-$12 a bottle the price is definitely right. I think it would be perfect if you have a friend you are trying to get off of White Zin (not that there's anything wrong with that!) because it is fruity without being obnoxious.



Enjoy!