Asparagus, Goat Cheese and Arugula Pasta

You may have heard on the news that New York City isn’t doing too well these days. In fact it’s doing pretty poorly, especially if you live below 39th St in Manhattan or in Redhook. My building is still without power, however I am not there to experience it. I am stuck on the west coast. After a series of flight cancellations and many harrowing phone calls with airlines, I gave up trying to get back and came down to LA to wait it out. But clearly I’m fine and my heart goes out to those who have lost their homes and businesses.

I miss New York and I miss my home. It’s strange to get out a routine and I feel very lucky to have been spared a week of terror, frustration and darkness but at the same time I’ve only been itching to get back.

In my pleasant yet uneasy boredom I found solace in cooking, and first and foremost Trader Joe’s. There was some purple asparagus that caught my eye and the rest of it just sort of came together.

Asparagus, Goat Cheese and Arugula Pasta

Serves 1

You will need:

1 serving of whole wheat spaghetti

1/4 log goat cheese (or 3 Tablespoons)

5 asparagus spears (cut into 2 inch pieces)

1 Tablespoon olive oil

1/4 cup arugula

salt and pepper

1 Tablespoon slivered almonds


1. Cook the pasta according to instructions (Hint: a large pot of water, cook the pasta for  8-9 minutes).  When the pasta has been cooking for 5 minutes, add the asparagus spears to the pot, drain the pasta but reserve a bit of the cooking liquid to make the sauce later.

2. In a large bowl, mash the goat cheese and olive oil together with a fork, then add the almonds. Add the pasta and asparagus and mix with a fork. Add about 1/2 cup of the reserved pasta water to thin out the sauce. Add more goat cheese if necessary and the arugula. Add salt and pepper.

New York City, here I come!!!

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