I’m a fan of shaved vegetables - carrots, zucchini, sunchokes, fennel, radishes. Raw and crunchy, they are a terrific base for a salad or a slaw. But stirring shaved asparagus into warm pasta makes it perfectly crisp-tender. I couldn’t find tangy goat cheese and improvised using cottage cheese and lemon zest and juice. (Surprisingly, it worked!) Freshly ground black pepper and sweet basil round out this one-pot pasta.
- Coarse salt
- 1/2 pound whole wheat linguine
- 1 cup cottage cheese
- 3 – 4 spears asparagus, shaved with a vegetable peeler
- grated zest and juice of 1 lemon
- freshly ground black pepper
- handful of fresh basil leaves
Bring a medium pot of water to a boil; season generously with salt. Cook pasta according to package directions. Reserve some pasta water (a glass measuring cup works well), and drain pasta. Return to pot. Stir in cottage cheese, asparagus, zest and juice. Add some reserved pasta water to desired consistency. Season with salt and pepper. Sprinkle with basil.