½bunch asparagusends trimmed and discarded, cut crosswise into 1-inch pieces
8ouncesdried fusilli or other short pasta
1loggoat cheese, crumbled, divided4 ounces
Juice of 1 lemon
¼cupolive oil
2teaspoonsDijon mustard
1teaspoongrated lemon zest
½teaspoonkosher saltplus additional for cooking water
1cupgrape tomatoeshalved
Instructions
Heat medium pot of salted water to boiling over high heat. Fill medium bowl with ice water. Add asparagus to boiling water and cook 1 minute, stirring frequently. Drain asparagus and immediately transfer to ice water. Let asparagus fully cool in ice water, then transfer asparagus to small bowl and refrigerate.
Refill medium pot with salted water. Add pasta and cook according to package instructions.
Meanwhile, place 3 ounces goat cheese, lemon juice, oil, mustard, lemon zest and salt in large bowl and whisk until well combined.
At end of pasta cooking time, transfer 1/4 cup pasta cooking water to bowl with goat cheese mixture and whisk until smooth. Transfer half of dressing (about 1/2 cup) to small bowl and refrigerate.
Drain pasta and transfer to bowl with remaining dressing; toss until well combined. Refrigerate one hour or up to 3 days.
Just before serving, remove pasta from refrigerator and stir in tomatoes, asparagus, remaining 1 ounce goat cheese, and reserved dressing. Serve immediately.
Notes
While the pasta is still warm, toss it with just the remaining half of the dressing. Then, just before serving alongside a nice flat iron steak on grill, add the reserved half and toss again.
Why do this? Because warm pasta immediately soaks up whatever dressing it is tossed with, not leaving much moisture behind in the finished dish.
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.