1 cup asparagus, trimmed and chopped into 1 inch pieces
3 garlic cloves, minced
½ tsp dried dill
¼ tsp each: thyme, salt and black pepper
¼ cup dry white wine
12 oz jar quartered artichoke hearts in water, drained
4 oz goat cheese, crumbled coarsely
Instructions
Cook pasta for 1-2 minutes less than the cooking time on the package (it will continue to cook later). Reserve 2-4 TBS pasta cooking liquid. Drain.
Meanwhile, saute onion in butter over medium low heat until starting to caramelize, about 10 minutes. Mix in asparagus, garlic, dill, thyme, salt, and pepper. Saute for 1-2 more minutes, or until fragrant. Mix in white wine to deglaze.
Stir artichokes, cooked pasta, and goat cheese into the onion mixture. Stir to coat and melt the goat cheese into the sauce. Add 2-4 TBS reserved cooking liquid if the pasta looks dry, or if you like lots of sauce. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/goat-cheese-artichoke-pasta-with-asparagus/