LC-Hero-log-121919
Fresh-Crab-Asparagus-and-Goat-Cheese-Pasta_021219
Fresh-Crab-Asparagus-and-Goat-Cheese-Pasta_021219

Ingredients

  • 2 5-ounce Laura Chenel's Four Peppercorn Fresh Goat Cheese pillows
  • 1 pound asparagus, woody ends removed, washed and dried
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons kosher salt, divided
  • 1 pound fettuccini (see note)
  • 2 large shallots, thinly sliced
  • 8 ounces cherry tomatoes, stemmed, washed and cut in half
  • 8 ounces picked crab meat (see note)
  • 2 1/2 ounces (1 bunch) basil, leaves cut in thin ribbons
  • 1 lemon, zested and juiced

Fresh Crab, Asparagus and Goat Cheese Pasta

Print
Serves:
4-8

If fresh crab is not available, canned crab may be substituted. Fresh pasta is delicate and delicious in this dish if you have a good local source. Otherwise, good-quality dry pasta works just fine.

Ingredients

  • 2 5-ounce Laura Chenel's Four Peppercorn Fresh Goat Cheese pillows
  • 1 pound asparagus, woody ends removed, washed and dried
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons kosher salt, divided
  • 1 pound fettuccini (see note)
  • 2 large shallots, thinly sliced
  • 8 ounces cherry tomatoes, stemmed, washed and cut in half
  • 8 ounces picked crab meat (see note)
  • 2 1/2 ounces (1 bunch) basil, leaves cut in thin ribbons
  • 1 lemon, zested and juiced

Instructions

1. Preheat oven to 350° F. Place asparagus onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon salt and toss to coat the asparagus. Roast until tender, 8-10 minutes. Allow to cool then slice into thirds on the diagonal.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and 1/2 teaspoon salt. Sauté until the shallots are soft, about 5 minutes. Set aside to cool in the pan.

3. Bring 4 quarts of water to a boil and stir in 1 tablespoon salt. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.

4. Return the skillet to medium-low heat. Add the pasta and mix in 1 1/2 teaspoons olive oil and 3/4 teaspoon salt. Stir in the asparagus, the fresh goat cheese and cherry tomatoes. Add enough of the pasta water to the melting cheese to emulsify and create a sauce. Cook until all ingredients are heated through, about 2 minutes.

5. Remove the skillet from the heat and stir in the crab and basil. Add the lemon juice if desired. Garnish with the lemon zest and serve immediately.

Laura Chenel Goat Cheese Semifreddo

Laura Chenel Goat Cheese Semifreddo with Pink Peppercorns, Shortbread, Champagne Strawberries, Rhubarb Jelly and Sorrel

Squash Blossom Tempura

Squash Blossom Tempura with Goat Cheese, Cherry Tomato, and Arugula Pesto

Honey-Roasted-Strawberry-Goat-Cheese-Smoothie_021219

Honey-Roasted Strawberry Goat Cheese Smoothie