Bone Suckin Asparagus, Goat Cheese and Lemon Pasta

bone suckin asparagus goat cheese pasta
Light,airy and delicious side. This side goes with so many dishes!
Recipe By: ChefJ
  • Prep15 min |
  • Total28 min |
  • Serves6


    • 2 teaspoons Bone Suckin’ Seasoning & Rub
    • 1 lb pasta fussilli, spiral-shaped
    • 1 lb asparagus, slender spears trimmed and cut into 1 inch pieces
    • 1/4 cup olive oil
    • 1 tablespoon lemon zest
    • 2 teaspoon tarragon , freshly chopped*
    • 5 ounces goat cheese log (crumbled goat cheese will not melt as well)
    • 1 tablespoon lemon juice


Cook your pasta in a large pot of well salted water until it is almost tender, or about three minutes shy of what the suggested time is on the package. Add asparagus and cook about three minutes. Drain pasta and asparagus together, saving about a cup of the pasta water.

In a large bowl combine olive oil, lemon zest, tarragon and broken up goat cheese log. Add the hot pasta and asparagus to the bowl and cup of pasta water. Toss until smoothly combined. Season generously with salt and pepper and add lemon juice. Serves 6.

*Fresh tarragon can be very strong, so adjust the amount to your taste.

Additional Notes

sea salt and pepper to taste
Recipes From - The Gourmet Food And Cooking Resource