© Tina Rupp
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.

Step 2    

Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.

Step 3    

Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest; season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.

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