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Rhapsody in Green Pasta

From Our Kitchen


1 lb. fresh spinach fusilli
1-5 oz. pkg. Cypress Grove Purple Haze goat cheese
2 handfuls baby spinach
1 bunch asparagus, bottom 3-4 ins discarded, remaining cut into small pieces
1 red bell pepper, diced
1 yellow onion, diced
1 Tbsp. garlic, minced
2 Tbsp. olive oil
½ cup white wine
salt and pepper


Cook pasta until al dente. Reserve ½ cup of pasta water. Drain pasta and cool. Heat olive oil in a large sauté pan over medium high heat. Add onion to pan and cook until it starts to turn golden brown. Add garlic and bell pepper. Cook for 1 minute.

Add asparagus and white wine. Cook for 1 minute. Add pasta, water and cook for 2 minutes. Remove from heat. Pour into a large bowl. Add spinach, goat cheese, pasta and parsley. Season to taste with salt and pepper. Enjoy!

Serves 4-5