I can't write. My fingers are overheating. I can't cook. My kitchen is 85 degrees...AND I HAVE TWO FANS AT FULL BLAST.
Must find shade.
My chanclas are hating the hot pavement. What am I going to eat?
INGREDIENTS (serves 4)
- 2 bunches asparagus (2 pounds total), tough ends removed
- 2 tablespoons olive oil
- 3 tablespoons butter, cut into small pieces
- 12 ounces cavatappi or other short pasta
- 1 small log soft goat cheese (5 ounces), crumbled
- 2 to 3 tablespoons snipped fresh chives, for garnish (optional)
Preheat your outdoor grill to high.
Bring a large pot of water to a boil for pasta--if you have a fancy grill with a burner, then you can do the whole thing outside.
Place asparagus on a plate and toss with 2 tablespoons olive oil and season with salt and pepper to taste. Place asparagus on grill over high heat turning each spear occasionally for 3-4 minutes, or to desired tenderness (asparagus should begin to brown in spots); cut into 2-inch lengths.
While asparagus is grillin', generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
In a medium bowl, combine goat cheese, 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
Recipe adapted and modified from Everyday Food.