This was fabulous. I made it for lunch with a salad and added smoked salmon
at the end, although it didn't call for it.
Pasta With Asparagus, Sun-dried Tomatoes and Goat Cheese #115917
recipe by kburie From Vegetarian Times.
4 servings
30 minutes 10 mins prep
2
tablespoons olive oil
1
cup leeks thinly sliced
2
garlic cloves, minced
1
tablespoon fresh tyme, chopped ( I used dried)
1/2
cup white wine (I used chicken stock)
1/2
cup sun dried tomatoes, coarsely chopped
12
ounces dried corkscrew macaroni or penne pasta
1/2
lb fresh asparagus, trimmed and cut into 1-inch pieces
salt & freshly ground pepper
smoked salmon - about 4 ozs. cut into pieces
4
ounces soft fresh goat cheese, cut into small pieces
Bring large pot of salted water to a boil. Meanwhile in large skillet or
wok, heat oil and saute leeks, stirring often, about 3 minutes or until
softened.
Add garlic, thyme, wine and sun-dried tomatoes - I added the oil too.
Cook 1 minute, then remove from heat and set aside.
Add pasta to the pot of boiling water, and cook according to package
directions.
About 2 minutes before pasta is done, add asparagus and cook just until
tender. Drain pasta and asparagus and transfer to shallow serving bowl.
Reheat sauce and add to pasta, tossing to coat.
Season with salt and pepper and add goat cheese and smoked salmon. Serve
hot.
--
E.