One of the most popular dishes on the blog is my goat cheese baked artichoke hearts recipe. I decieded to turn this side dish into a meal with pasta! I made this goat cheese artichoke pasta with asparagus fresh from my garden!
Spring is the perfect time of year to be reaching for jarred or frozen veggies, becasue there is not much in season. Enter artichokes hearts. I recommend getting the jars packed in water. Frozen can get dry when cooked, and brined can over do-it on the salt!
Also, I have an asparagus addiction. I started my own asparagus garden just to feed my addition three years ago, and I love to watch it grow! I am picking asparagus every couple of days and the season is going by fast!
To feed my addiction, I tossed in a handful of asparagus, but you could omit it or use something else that is seasonal. Check out my recommendations in the variations below!
Variations to the Goat Cheese Artichoke Pasta with Asparagus recipe:
- Seasonal asparagus swap: Early summer use broccoli, late summer use zucchini, and in winter try frozen peas or simply omit the asparagus.
- Mix in almost any herb you prefer in place of the dried dill, and try fresh if you have it.
- Make it gluten free and high protein by using chickpea pasta in place of whole wheat.
- 6 oz whole wheat pasta
- 1 medium onion, chopped
- 1 TBS butter
- 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
- 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.
