Comments on: asparagus, goat cheese and lemon pasta http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/ Sat, 21 Nov 2009 05:42:25 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Hannahbelle http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-325099 Hannahbelle Tue, 13 Oct 2009 23:25:35 +0000 http://smittenkitchen.com/?p=3038#comment-325099 This was delish! I'm a college student on a budget but trying to eat well (no Ramen for me, thanks!) The goat cheese was a little pricey for my budget but it was my single splurge and I'm using it in two recipes. This pasta is fantastic. I made mine with green beans and pine nuts :D This was delish! I’m a college student on a budget but trying to eat well (no Ramen for me, thanks!) The goat cheese was a little pricey for my budget but it was my single splurge and I’m using it in two recipes. This pasta is fantastic. I made mine with green beans and pine nuts :D

]]> By: Joelle http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-321490 Joelle Tue, 22 Sep 2009 04:07:36 +0000 http://smittenkitchen.com/?p=3038#comment-321490 I just looked back at this...I've been making it all summer, and it's a favorite! I'd forgotten that it's not penne, green beans, herbs de provence...I get amazing chevre from farmer's market, and use whatever is in season for veges...beans happen to have a long season (last week I made it with purple snake beans, but I could even see it with broccoli during the winter). It does not seem to reheat well...the noodles get soggy and the cheese absorbs in...but it scales to 1-2 person meals well. I use lots of lemon. Thanks for a keeper! I just looked back at this…I’ve been making it all summer, and it’s a favorite! I’d forgotten that it’s not penne, green beans, herbs de provence…I get amazing chevre from farmer’s market, and use whatever is in season for veges…beans happen to have a long season (last week I made it with purple snake beans, but I could even see it with broccoli during the winter). It does not seem to reheat well…the noodles get soggy and the cheese absorbs in…but it scales to 1-2 person meals well. I use lots of lemon.

Thanks for a keeper!

]]> By: laura http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-319131 laura Sat, 19 Sep 2009 03:36:11 +0000 http://smittenkitchen.com/?p=3038#comment-319131 I made this with orzo for a giant birthday party for my grad school program last weekend. It was a HUGE hit!! I made enough to feed a small army and by the end of the night, there was nothing left. I will definitely be making this again- it is easy, delicious and super cheap and quick to throw together- perfect for students!! I made this with orzo for a giant birthday party for my grad school program last weekend. It was a HUGE hit!! I made enough to feed a small army and by the end of the night, there was nothing left. I will definitely be making this again- it is easy, delicious and super cheap and quick to throw together- perfect for students!!

]]> By: Johnnie http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-318715 Johnnie Wed, 16 Sep 2009 21:40:04 +0000 http://smittenkitchen.com/?p=3038#comment-318715 I just made this for lunch, and it was wonderful! It is very inexpensive to make, and was super easy for a quick lunch break. I did make one change to the recipe: I used lemon fettucine instead, and it was great! I topped it with some fresh Alaskan salmon (I'm Alaskan) and the flavors really complimented the fish. For a grad student on a budget, this was cheap tastiness! I just made this for lunch, and it was wonderful! It is very inexpensive to make, and was super easy for a quick lunch break. I did make one change to the recipe: I used lemon fettucine instead, and it was great! I topped it with some fresh Alaskan salmon (I’m Alaskan) and the flavors really complimented the fish. For a grad student on a budget, this was cheap tastiness!

]]> By: Sarah http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-317261 Sarah Mon, 07 Sep 2009 03:54:20 +0000 http://smittenkitchen.com/?p=3038#comment-317261 Just made this and it was wonderful! Needed it to be a main course for a vegetarian, so I used high-protein wheat pasta and added in some toasted almonds for another protein boost. So delicious and satisfying. Thanks for the recipe! Just made this and it was wonderful! Needed it to be a main course for a vegetarian, so I used high-protein wheat pasta and added in some toasted almonds for another protein boost. So delicious and satisfying. Thanks for the recipe!

]]> By: Michelle http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-312713 Michelle Tue, 11 Aug 2009 02:57:04 +0000 http://smittenkitchen.com/?p=3038#comment-312713 Perfect! I'd rather eat it cold than reheat and risk separation. I'll probably confirm your recommendation as I pick at it for the next hour before popping it into the fridge. Thanks!!! Perfect! I’d rather eat it cold than reheat and risk separation. I’ll probably confirm your recommendation as I pick at it for the next hour before popping it into the fridge. Thanks!!!

]]> By: kcsnedah http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-312703 kcsnedah Tue, 11 Aug 2009 02:07:48 +0000 http://smittenkitchen.com/?p=3038#comment-312703 Michelle: I honestly like t cold. I use dill instead of tarragon and add a bit of red onion and it is a FANTASTIC cold salad. Trust me. Try it. Michelle: I honestly like t cold. I use dill instead of tarragon and add a bit of red onion and it is a FANTASTIC cold salad. Trust me. Try it.

]]> By: kcsnedah http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-312698 kcsnedah Tue, 11 Aug 2009 01:55:33 +0000 http://smittenkitchen.com/?p=3038#comment-312698 I just want to let you know that I make this at least once a week. I am a poor college student, yet I will still spend $4 on a 6 oz. log of goat cheese at wal-mart (which I hate) and $4.00/lb for asparagus to make this. I LOVE YOU THIS MUCH! Thanks! I just want to let you know that I make this at least once a week. I am a poor college student, yet I will still spend $4 on a 6 oz. log of goat cheese at wal-mart (which I hate) and $4.00/lb for asparagus to make this.

I LOVE YOU THIS MUCH!

Thanks!

]]> By: Michelle http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-312694 Michelle Tue, 11 Aug 2009 01:40:23 +0000 http://smittenkitchen.com/?p=3038#comment-312694 PS Any tips for reheating? This just HAS to make it to the office microwave tomorrow. PS Any tips for reheating? This just HAS to make it to the office microwave tomorrow.

]]> By: Michelle http://smittenkitchen.com/2009/05/asparagus-goat-cheese-and-lemon-pasta/#comment-312685 Michelle Tue, 11 Aug 2009 00:57:08 +0000 http://smittenkitchen.com/?p=3038#comment-312685 OHMYGOD! Haven't even finished dinner but had to post! This was incredibly easy, thankfully quick, and ridiculously inexpensive to make. It tastes so fresh and light, but the goat cheese (which is, admittedly, not one of my favorites... I think it's a texture thing) made it rich and creamy without being too heavy. The perfect meal for the hot, humid, heavy weather we've been having in the NYC/Jersey area lately. Thanks for the incredible recipe Deb! I'll be sure to remake for friends and family (and obviously give you credit)!!!! OHMYGOD! Haven’t even finished dinner but had to post! This was incredibly easy, thankfully quick, and ridiculously inexpensive to make. It tastes so fresh and light, but the goat cheese (which is, admittedly, not one of my favorites… I think it’s a texture thing) made it rich and creamy without being too heavy. The perfect meal for the hot, humid, heavy weather we’ve been having in the NYC/Jersey area lately.
Thanks for the incredible recipe Deb! I’ll be sure to remake for friends and family (and obviously give you credit)!!!!

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