This recipe appears in Legalize Marinara from our Early Spring 2024 issue.

Angel Hair with Goat Cheese and Asparagus

Chef Jon Davies

Gather these ingredients  

• 1 lb capellini/angel hair cooked al dente
• 2 shallots, julienned
• 6 clove garlic
• 1/2 cup olive oil
• 8 oz goat cheese crumbled
• 1 whole lemon (juice and zest)
• Sea salt and black pepper to taste
• 1 bunch asparagus, grilled and cut into bite-sized pieces

Instructions 

• While pasta is cooking, gently heat oil; sweat garlic and shallots until soft but not brown. 
• Add asparagus, toss with warm pasta, add zest and juice of lemon.
• Add the goat cheese. Serve with warm crusty bread and enjoy.

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