(30 min)
Ingredients
Asparagus (1 bunch)
Cannellini Beans (16 oz)
Goat Cheese (6-8oz)
Red Pepper Flakes
salt
pepper
lemon (1)
olive oil
garlic cloves (2, minced)
butter (1 tbsp)
Pasta (1lb - this is Rotelle)
Preheat oven to 400 degrees.
Chop asparagus into 1-2in pieces.
Mince garlic cloves.
In a baking dish, add the asparagus and minced garlic. Season with salt, pepper, and a bit of red pepper flakes. Using a fine grater, add about 1-2 tbsp. of zest from the peel of the lemon (depending how lemon-y you want it). Slice butter and sprinkle around dish.
In the middle of the dish, add the goat cheese.
Put dish in the oven and cook for 18-20 minutes.
While the dish is cooking, boil a pot of water, add salt, and cook the pasta. Reserve 1/2 a cup of pasta water.
Once the dish in the oven is done, take it out, add the cannellini beans and season again with salt and pepper. Squeeze 1/4-1/2 of a lemon on top (again depending on how lemony you want it). Add the reserved pasta water and mix all together. Then add the pasta and mix until each section is fully coated.
Before serving, sprinkle a bit of red pepper flakes on top, serve and enjoy!
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