A Seasonal Pasta Sauce

If you grow asparagus, you are probably at the same point as we are at home where it is trying desperately to escape the vegetable patch. I looked in the fridge the other night and there was some fresh pasta and not much else, but I knew we were desperate to get rid of some asparagus. So, this is how I fed three hungry people on a Friday night: we could have done a lot worse xx

P.S. the idea for this was stolen from Smitten Kitchen (http://smittenkitchen.com/) and I reckon my portions would serve 3 very hungry people or 4 people who are not my relatives!


500g fresh fusilli (or any short pasta)

1 lemon

1 bunch asparagus

1 handful tarragon

A 2 1/2 inch chunk of a log of soft goats’ cheese

A handful of cherry tomatoes

Balsamic vinegar

Olive oil

Salt & pepper


Preheat the oven to max. Bring a large pot of water to the boil. Slice the tomatoes in half, place on a baking tray and drizzle with balsamic vinegar and olive oil. Season generously with salt and pepper and roast in the oven until slightly blackened. Set aside to cool. When the water boils, add oil or salt as preferred and the pasta (you can of course use dried pasta, just adapt the proportions as appropriate).

Chop the asparagus into 1 inch pieces. Roughly chop the tarragon, zest and juice the lemon and crumble the goats’ cheese.

2 minutes before the pasta is done according to pack instructions, add the asparagus. Boil for 2 more minutes, then drain, reserving a little cooking water.

Melt the cheese with the tarragon, lemon zest and juice in the residual heat in the pasta pan. Season well with pepper (and salt if you like) and add the pasta, asparagus and tomatoes. Dig in!


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