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 1/2″ 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!