Wednesday, December 28, 2011

Creamy Pasta with Sun Dried Tomatoes and Mint

I was in charge of the veggies and whatnot for Christmas dinner, while my brother cooked all the meats.  I decided to have a vegetarian main dish in the form of a creamy pasta dish. 
*Sun dried tomatoes aren't shown in the picture due to a food allergy...No one's getting sick because of my food!

1 bunch of asparagus, ends trimmed
1 tablespoon extra virgin olive oil
Salt and pepper to taste

Preheat the oven to 425 degrees.  Break the asparagus in about two inch pieces.  Then toss with the olive oil, salt, and pepper.  Roast for about 10-15 minutes, until the asparagus is just beginning to crisp.  You can also put them on a grill pan instead (or if you have a "real" grill, you can just toss them on there).  Remove from heat and set aside.

1 pound whole wheat pasta
4 ounces goat cheese
4 ounces Parmesan cheese
1 tablespoon butter
1/2 cup chopped fresh mint, separated
1/8-1/4 cup pasta water
Salt and pepper to taste

Cook the pasta until al dente. Meanwhile, in a small bowl, combine the cheeses,butter, 1/4 cup mint.  Slowly add pasta water until the desired "creaminess" is achieved (don't add too quickly or sauce will be runny).  Then add salt and pepper to taste.

When pasta is cooked, drain and place in a large serving bowl.  Add the cooked asparagus, and sauce.  Toss well.  Add sun dried tomatoes for extra flavor and top with rest of mint.

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