Asparagus Goat Cheese Pasta

Serves 4| Hands-On Time: 25m | Total Time: 25m

Ingredients

• 1 pound asparagus
• 1/2 pound thin spaghetti
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 14 1/2-ounce can chicken broth
• 4 ounces goat cheese
• 1 teaspoon grated lemon peel
• 1/2 cup grated Parmesan cheese
• freshly ground black pepper

Directions

1. Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces.
2. Blanch the asparagus in the boiling water for 3 minutes or until bright green and crisp-tender when tested with a small knife. Remove with a slotted spoon and rinse under cold water to stop the cooking.
3. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
4. Meanwhile, in a saucepan over medium-high heat, melt the butter. Whisk in the flour.
5. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
6. Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with pepper to taste and the remaining Parmesan.

New York Deli-Style Mac & Cheese

Submitted by S.A.


Ingredients:

1 pound cavatappi pasta, or any shape you like

Salt and freshly ground black pepper

3 tablespoons butter, plus 1 tablespoon, divided

3 tablespoons flour

2 cups chicken stock

1 cup milk

1/4 cup spicy deli mustard

3 cups New York aged sharp cheddar (12 ounces), grated

1/2 pound deli pastrami, roughly chopped

6 slices rye toast, crumbled

Serves 4 -6

 

Directions:

Pre-heat broiler to high or oven to 400°F.

Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions.

While the pasta is cooking, heat a medium size skillet over medium heat and add the butter. When the butter melts, add flour and cook about a minute. Whisk in stock, milk and spicy mustard and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted. Fold in the pastrami and season with salt and pepper to taste.

When the pasta is done, drain it well and combine with sauce. Pour into a baking dish and top with reserved cheese and crumbled rye toast. Dot the top of the casserole with butter and place in oven until cheese is brown and bubbling.