Don't lemon, dill, and asparagus just belong together? Spring has sprung, and nothing seems more appealing right now than a lovely plate of angel hair pasta with grilled asparagus, chevre, and leeks tossed in a lemony-dill-white wine sauce. Lemony Pasta With Asparagus and Chevre may have you longing for a perfect spring day, even if it hasn't made an appearance yet!
Asparagus inspires gentle thoughts.
~~ Charles Lamb, English writer (1775-1834)
I have spent a few weeks of #meatlessmonday working on this recipe. I love to feature fresh seasonal ingredients in my recipes, and asparagus is probably my favorite vegetable. I have to "put in a plug" for #meatlessmondays in case you aren't aware of the origins of this important hash tag.
The Meatless Monday movement was founded in 2003 by Sid Lerner in cooperation with the Johns Hopkins School of Public Health. It is now a global movement, and observed in 36 countries. Going meatless just one day per week has shown to be good for your health, good for your wallet, and very good for the planet we live on.
My husband and I have committed to observe Meatless Mondays whenever possible (which is most of the time 😀 ). I hope you'll take a moment to check out the Meatless Monday website, and consider joining us in this important movement!
I am committed to bringing you regular posts featuring fresh, seasonal ingredients, adequate protein, and my usual global twist... in healthy vegetarian dishes.
Making Lemony Pasta with Asparagus and Chevre
So, about this vegetarian pasta recipe... The asparagus is grilled prior to being cut into bite-sized pieces. The process of grilling the asparagus until the edges are browned intensifies and even changes the flavor through the maillard reaction and caramelization.
I always look for ways to layer flavors in my recipes, and browning imparts more flavor to the food than simply steaming, boiling, or sautéing. I think it is worth the extra step! You don't have to fire up a gas grill to get the lovely flavors; you can accomplish the same thing with a very hot griddle pan.
Once the asparagus is grilled, this dish comes together in about 15 minutes. 🙂 Put your pasta water on to heat while you prepare the asparagus.
Breaking Down Leeks Tip
Chop the white of the leeks in half lengthwise, then into ½" slices. Add them to a prep bowl filled with water, and give them a really good swish to loosen any dirt. The dirt will sink to the bottom, and you can remove the leeks to a few layers of paper towels, and pat them dry.
Finely chop the Fresno chile or red bell pepper, grate the lemon zest, and chop the fresh dill. Rinse and drain your chick peas.
At this point your pasta water should be nearly ready, and the asparagus waiting. Chop it into bite-sized pieces if you haven't already.
Start the sauté and cook the pasta. Add the asparagus and cooked pasta into the sauce, and combine the ingredients using a pasta fork. Remove the pasta and sauce to a platter, top with the crumbled chevre, and additional fresh dill. Voilà!
This is a beautiful springtime dish. You may choose to serve this as a stand-alone main dish (as I do) or with grilled fish or chicken.
Lemony Pasta With Asparagus and Chevre pairs well with an unoaked, crisp white wine such as viognier, unoaked (or very lightly oaked) chardonnay, or albariño. Craft beer lovers would enjoy a saison or a good quality lager. No Bud Light, please! 😛 Have you considered observing Meatless Mondays? I would love to hear your thoughts on this topic!
This looks so great! I love the combination of spicy and creamy, and it's so healthy! I'll definitely be trying this soon 🙂
It is a lovely combination for sure 🙂 Thanks Sarah!
Becca @ Amuse Your Bouche says
Oh yum! I very rarely use dill but it's so yummy, I'll pick some up soon. Thanks for the inspiration 🙂
Dill in the garden always makes me think of spring!
Lisa @ garlicandzest.com says
This looks like a perfect dish for spring! You've assembled a great group of flavors and I personally love the chick pea addition for a little protein! Yum!
I'm kind of a stickler for protein, so whenever I do a vegetarian dish, it's got to have enough protein 🙂 The chick peas work really well with the other ingredients. Thanks Lisa!
Mary Ellen says
I love so much about this recipe! The flavors, the fact that you grill the asparagus, the heat from the chiles - yum! It's so beautiful, too.
Thanks Mary Ellen! I love to layer flavors, and grilling the asparagus really does improve the flavor and texture of the dish...
Keith @ How's it Lookin? says
Looks delicious. It's a new one for me. Thanks for the idea
Thanks Keith! I hope you do give it a try... It's perfect for spring 🙂
Sam | Ahead of Thyme says
This pasta looks amazing and I can't wait to try it! Thanks for the recipe!
Thanks Sam! It is a lovely spring dish 🙂
Ali @ Home & Plate says
This is the perfect pasta recipe for spring. Lemon and asparagus make such a great flavor combination.
Yes, they do! And dill complements both so well... Thanks Ali!
Andrea @ Cooking with Mamma C says
We've been eating meatless meals at least 2-3 times per week and don't miss the meat at all. I love asparagus and am always happy to come across a new way to serve it. Add it to pasta, and you've got a winner! This looks so delicious.
Yay for you and your family! I hope you'll give this fresh and tasty pasta recipe a try on one of your meatless days... Thanks Andrea!
Meghan | Fox and Briar says
Yum! These are all my favorite foods!
A few of mine as well... Thanks Meghan!
Goat cheese has always been a favorite of mine to add to pasta. Im looking forward to trying your recipe....the lemon will amp up the flavor so perfectly!
Thanks Michele! I originally tried it with feta, but the chevre is just amazing!
The Food Hunter says
This sounds amazing and exactly what I want for dinner tonight.
Thanks Theresa 🙂