Comments on: asparagus, goat cheese and lemon pasta

By: Dia

Dia — Fri, 11 May 2012 01:48:08 +0000

I can’t believe how easy this was to make! I added fresh minced garlic and pepper to give it a little more flavor. Totally delicious and simple :)

By: Jenny

Jenny — Tue, 08 May 2012 03:51:54 +0000

I was disappointed in this recipe. Something about the goat cheese becoming a sauce…it ceased to taste like delicious goat cheese and just tasted like a not-so-flavorful sauce. Lemon zest (plus juice) helped, as did some bacon, but this is not my favorite smitten kitchen recipe. Still love this blog to death.

By: Cary

Cary — Sun, 06 May 2012 20:21:36 +0000

Just made this, substituted gluten free pasta, and added cherry tomatoes…it is so delicious! I love using goat cheese! I am always looking for meals that I can make and have lots of leftovers for the week, this is one dish I cannot wait to eat the leftovers!

By: Alison

Alison — Wed, 02 May 2012 02:24:31 +0000

This was tasty, but there was way too much pasta in relation to the sauce. My pasta looked way less white and creamy than yours and that taste was pretty weak. I used about 5.75 oz of goat cheese, so I’m not sure why this was the case.

By: Elizabeth

Elizabeth — Thu, 26 Apr 2012 10:23:15 +0000

I made this last night, but with fresh-from-the-market fiddleheads instead of asparagus. So. Delicious. I really love the idea of cooking vegetables with the pasta—it makes perfect sense, but somehow it never occurred to me before!

By: sarah j.

sarah j. — Thu, 26 Apr 2012 03:25:13 +0000

i made this tonight and it was perfect…delicious goat cheese, super fresh aparagus from a friend, and a glass of wine. and of course there were sweet little baby geese by the pond right outside the sliding glass door…hello, it’s spring! thank you, deb!

By: tracy

tracy — Fri, 20 Apr 2012 15:13:04 +0000

made it a couple days ago — and had leftovers the past two days. all delicious! i added marinated sun dried tomatoes and toasted pine nuts on top — both of which i think were key to making the dish super yummy. the tomatoes complimented the tartness of the lemons/goat cheese and the pine nuts were wonderful.

By: Michelle

Michelle — Tue, 17 Apr 2012 23:21:16 +0000

Okay, I’m not gonna lie. . .I literally just made this and as I was putting the finishing touches on this dish I really thought I wasn’t going to like it. I thought that this might be my first Smitten Kitchen flop, as I’ve made several recipes and couldn’t even begin to pick a favorite. I thought Deb might not be the culinary genius I proclaim her to be. Well, let me tell you. . .I stand corrected!! It was LOVE at first bite – It is absolutely delicious!!! I used Canola oil (I was out of Olive Oil) and just a small amount of tarragon. I’m already planning to add grilled chicken the next time I make it. I shall never doubt Smitten Kitchen again and Deb is the culinary goddess I have deemed her to be. All is right with the world!! *sigh*

By: kristin

kristin — Tue, 17 Apr 2012 21:34:45 +0000

I made this with extra goat cheese and added some chicken. Delish! Next time I might try it with some Boursin cheese…

By: Alicia

Alicia — Thu, 05 Apr 2012 15:28:53 +0000

We didn’t have taragon, so added some balsamic vinegar to this after it was all mixed. Was great because it added that kick to the sweet goat cheese. So yummy!