Ingredients
- 3/4 pound orecchiette
- 1/4 cup extra-virgin olive oil
- 1/2 medium red onion, finely diced
- 3/4 pound medium asparagus spears, cut into 1/2-inch lengths
- 1/2 teaspoon crushed red pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Salt and freshly ground black pepper
- 2 tablespoons fresh goat cheese
- 1 tablespoon snipped chives
- Freshly grated Parmesan cheese, for serving
Description
5
Food & Wine
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