I actually made this at the very beginning of the summer, and can’t even believe I haven’t posted it yet! Read through the whole recipe — you’ll be shocked how easy this is. I keep a soft spreadable cheese on hand all the time because 1) I love it, 2) it’s easy to set out when friends come over, and 3) this amazing dish. It’s almost like cheating — throw together a few ingredients that are easy to keep in the fridge, and dinner is done!
These last few weeks have been so crazy, but our house is finally basically unpacked — I’m so happy to finally have people come over and see it! It’s been a really busy summer so far, and I’m looking forward to an exceedingly lazy July and August to make up for it. Here’s hoping!
12 ounces rotini pasta
1 pound) asparagus, blanched in hot water for 90 seconds
1 tbsp olive oil
1/2 cup soft spreadable cheese (I like Boursin)
1/2 tsp garlic powder
1 ounce Parmesan, shaved
Shave asparagus with a vegetable peeler and set aside. In a large pot of boiling salted water, cook pasta until al dente. Pour out all but 1/2 cup of the pasta water. Add rgw asparagus, spreadable cheese, olive oil and garlic powder, stir to coat thoroughly. Top with Parmesan, and serve.