With English asparagus now becoming available, this recipe for pasta with goat cheese and roasted asparagus sounded like a winner. Asparagus is one of my favourite vegetables and I’m always looking for new ways to enjoy it. With pasta and goat cheese, it’s a quick and easy meal that tastes great.
For the asparagus, I roasted for about 10 minutes and that was plenty of time in the oven. Next time, I might add roast some cherry tomatoes and add them as well and go with a stronger goat cheese – the one I used was fairly mild. Minor adjustments to recipe that works well as is.
Two sauvignon blancs on the list this week – one Old World (Roger Neveu Sancerre 2011, Loire Valley, France, £12.99 at Majestic) and one New World (The Ned Sauvignon Blanc, 2013, New Zealand, £6.99 at Majestic). Sancerre is a classic pairing for goat cheese and works well with asparagus as well (which is difficult to match). The Ned had more floral and fruity notes than the Sancerre but was still a good match and a much lower price point.