Spring Produce & Goat Cheese Pasta - Urban Meadow

Spring Produce & Goat Cheese Pasta - Urban Meadow

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Yields

2

Directions

  1. In a large pot, being water to a boil and add salt. Cook pasta until al dente according to the instructions (8-10 minutes)
  2. Wash and cut all your produce
  3. While the pasta is cooking, heat Urban Meadow olive oil in a large skillet over medium high heat. Melt down butter. Add minced garlic and cook until fragment (1-2 minutes)
  4. Add asparagus and stir to cook until softened (2-3 minutes). Add in peas and arugula. Sauté until vegetables are tender but still bright (1-2 minutes). Season with Urban Meadow Iodized Salt & pepper to taste. Add lemon juice and zest and stir to combine
  5. Drain cooked pasta, reserving ¼ cup of pasta water. Add cooked pasta to the vegetables. Stir to combine
  6. Serve and top with the remaining goat cheese (crumbled) and Urban Meadow Parmesan cheese
  7. Tip: For creamier pasta sauce, add 3 oz of goat cheese with the cooked pasta into the vegetables. Slowly add pasta water until you achieve a creamy saucy consistency

Ingredients

  • 16 oz. ea Penne Pasta
  • 1 tbsp ea Urban Meadow Olive Oil
  • 3 tbsp ea Urban Meadow Salted Butter
  • 2 ea cloves of garlic, minced (1 tsp)
  • 1 lb. ea asparagus (cut into bite sized pieces)
  • 3/4 lb. ea snap peas (3/4 shelled, ¼ whole)
  • 2 cups ea baby arugula (packed)
  • 1 ea small lemon, juiced
  • 1 tsp ea lemon, zested
  • 4 oz. ea goat cheese
  • 1/4 cup ea Urban Meadows Parmesan cheese
  • 1 tbsp ea parsley, minced
  • 1 tbsp ea chives, minced
  • Urban Meadow salt & pepper, ea to taste