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Refining an Old Favorite
This lemon asparagus goat cheese pasta with parmesan breadcrumbs is an ode to one of the very first actual recipes I taught myself to make. Making a bowl of pasta with Spring-y asparagus, tangy goat cheese, and a lemony sauce had me feeling like I’d open a door to an entirely new world. I made myself a meal that was delicious and it wasn’t as complicated to make as I had been afraid!
Years later, and many tried and tested recipes under my belt since then, I’ve finessed that simple bowl of pasta into something that feels truly me. I’ve bulked out the flavor with italian sausage, refined the sauce into something so much tastier (yet still quite simple), and amped up the lemon and goat cheese flavors. Plus, the parmesan breadcrumb topping adds a salty crunchy bite that makes this pasta dish irresistible.
What You’ll Need
Ingredients
To make this lemon asparagus goat cheese pasta with parmesan breadcrumbs, you’ll need the following ingredients:
- Olive oil
- Breadcrumbs
- Parmesan cheese
- Salt and pepper
- Italian Sausage
- Dried pasta
- Fresh asparagus
- Shallot
- Cloves of garlic
- Fresh rosemary
- Heavy cream
- Goat cheese
- Lemon zest and juice of 1 lemon
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this lemony goat cheese pasta dish, you’ll need the following pieces of equipment:
- Large saucepan or stock pot
- Large frying or saute pan
- Colander
- Wooden spoon or spatula
- Two paper-towel lined plates
Pasta Recipe Tips
When you make this asparagus goat cheese pasta, here are a few tips to ensure it comes out delicious:
- To remove the hard stalks from the end of the asparagus, grab an individual stem of asparagus by either end. Bend the asparagus in half and it will naturally bend at the stalky end. Snap the asparagus along this bend and discard the bottom and keep the tops. It’s a surefire way to remove the unpleasant, hard bits of each piece!
- The reserved pasta water is like liquid gold when it comes to cooking! The salt and starch that’s left in water adds so much flavor to the sauce that you’d be sad to miss out on. To easily save the pasta water, use a glass jar or measuring cup with a handle (something like this one from Amazon). That way you can get a good scoop, without the risk of burning your fingers.
- If you’re planning on any leftovers, keep the pasta and the breadcrumbs separate. The pasta should be stored in the refrigerator, but keep the breadcrumbs on the counter at room temperature. This will ensure the breadcrumbs stay crispy until you’re ready to eat!
The Recipe Details
Make the Breadcrumbs
Let’s get this recipe started with the breadcrumb topping! In a large frying pan, warm a bit of olive oil and toss in the breadcrumbs. Sprinkle in the parmesan cheese and a pinch of black pepper, stirring to toss everything together. Cook the breadcrumbs and parmesan cheese in the pan, stirring constantly until the breadcrumbs are crisp and the parmesan has melted into them. Spoon the breadcrumbs onto a paper towel lined plate and season with a pinch of salt. Set aside until you’re ready to serve.
Brown the Sausage
In the same pan used to toast the breadcrumbs clean brown the Italian sausage with 1 tablespoon of olive oil. Break the sausage into smaller pieces as it browns, letting it cook through completely. Drain the sausage onto a second paper towel-lined plate, reserving one tablespoon of oil in the pan to make the sauce with.
Boil the Pasta and Asparagus
To cook the pasta and asparagus, boil the pasta in a large pot of salty water according to the package instructions, minus 1 minute. The reduction in time will be made up as the pasta finishes cooking in the pasta sauce. In the last 3 minutes of the pasta boiling, add the trimmed and cut asparagus to the pot. Before draining the pasta into a colander, reserve 1 cup of the pasta water and set aside.
Make the Goat Cheese Sauce
While the pasta is boiling, saute the shallot, garlic, and rosemary in the same pan used to brown the sausage. This will create a super aromatic base for your goat cheese pasta sauce! Once the base is made, reduce the heat under the pan to low and add the heavy cream, goat cheese, lemon juice, and lemon zest. Use a wooden spatula or spoon to melt the goat cheese into the sauce. Once the cheese has melted, add the sausage back into the pan and toss to coat. Taste the sauce and season with salt and pepper as needed.
Finish the Pasta and Serve
Add some of the pasta water into the goat cheese sauce to thin it slightly. Toss the cooked noodles and asparagus in the lemony goat cheese sauce. Let the pasta stay in the pan to allow the sauce to soak in. If the sauce looks too thick, add another splash of pasta water ¼ to thin it slightly. Divide the lemon asparagus goat cheese pasta with Italian sausage into bowls and top with the parmesan breadcrumbs. Enjoy right away warm!
Are you in the midst of asparagus season? Be sure to also earmark my Chilled Spring Asparagus Soup. It’s a delicious celebration of asparagus to ring in the Spring season.
If you make this lemon asparagus goat cheese pasta with Italian sausage and parmesan breadcrumbs, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
Lemon Asparagus Goat Cheese Pasta with Italian Sausage
Description
A simple lemony asparagus goat cheese pasta with italian sausage and toasty parmesan breadcrumbs. This delicious option is perfect for a Springtime meal.
Lemon Asparagus Goat Cheese Pasta with Italian Sausage
Parmesan Breadcrumbs
Lemon Asparagus Goat Cheese Pasta with Sausage
Instructions
Make the Breadcrumbs
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Pre-heat a large frying pan over medium heat. Once warm, add 2 tablespoons of olive oil.
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Add the breadcrumbs to the frying pan and toss to coat in the oil. Sprinkle in the parmesan cheese and the black pepper, stirring to toss everything together.
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Stir the parmesan and bread crumbs continuously until toasted, about 2-3 minutes. Spoon the breadcrumbs onto a plate and season with salt. Set aside until you’re ready to serve.
Brown the Sausage
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Wipe the pan used to make the breadcrumbs clean and reheat it over medium heat. Brown the Italian sausage with 1 tablespoon of olive oil, breaking the sausage into smaller pieces as it browns.
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Once the sausage is browned and cooked through completely, drain it onto a paper towel lined plate, leaving about 1 tablespoon of oil in the pan. Set aside until ready to use.
Boil the Pasta and Asparagus
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Meanwhile, boil the pasta in a large pot of salty water according to the package instructions, minus 1 minute.
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In the last 3 minutes of the pasta boiling, add the asparagus to the pot.
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Reserve 1 cup of the pasta water before draining.
Make the Goat Cheese Sauce
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While the pasta is boiling, saute the shallot until slightly softened, 2-3 minutes, in the same pan used to brown the sausage. Add the minced garlic and rosemary and saute until both are fragrant, about 1 minute.
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Reduce the heat under the pan to low and add the heavy cream, goat cheese, lemon juice, and lemon zest. Stir to melt the goat cheese into the sauce.
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Add the sausage back into the pan and toss to coat in the sauce. Taste and season with salt and pepper.
Finish the Pasta
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Pour ½ cup of the pasta water into the goat cheese sauce to thin it slightly.
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Add the cooked noodles and asparagus to the pan and carefully toss to coat in the sauce. Let the pasta stay in the pan over low heat for 1 minute to allow the sauce to soak in. If the sauce looks thick, add more pasta water ¼ cup at a time.
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Divide the lemon asparagus goat cheese pasta with Italian sausage into bowls and top with the parmesan breadcrumbs. Enjoy right away warm!
