When you live in the world of "any minute there could be a baby!" you really change your grocery shopping list. We've been taking a one-day-at-a-time approach to meal planning for a while now, and in the process I've been looking for recipes that are non-spoilage-friendly lest this baby actually decide to enter the world when we have a few items stocked in our fridge.
That's why I was really pleased to see this asparagus, goat cheese and lemon pasta recipe linked to through Kate's latest recipe post on Elefantitas Alegres. For what it's worth, she got this recipe from Smitten Kitchen. Follow the Smitten Kitchen link for the complete details. So, this is like a repost of a repost. But at least it's worth it.
I chose this recipe for Monday night's dinner because of its ingredients. I love goat cheese, lemon and asparagus, though lately roasted asparagus by itself -- the way we've been eating it for years -- has felt a bit boring. Drenching it in goat cheese and lemon and surrounding it in whole-wheat pasta is the way to go.
Besides using whole-wheat pasta, which is the only type we eat, we made a couple other simple adjustments to the Smitten Kitchen way of doing things. Because our grocery store was out of fresh tarragon and I didn't want to buy a $5 jar of an herb we hardly ever use, I opted for a pre-herbed goat cheese to add some flavor. Like Kate, we roasted the asparagus, since that's how we like it. Also like Kate, I planned to add some cherry tomatoes to the dish, but at the last minute forgot to remind Matt to add it in (and didn't want to chop up anything else while we prepared to watch Downton Abbey).
I have a feeling this recipe is going to follow us into the early-infant-care-days as well.