Rigatoni may be more commonly used for hearty meat sauce, but it is equally well suited for dishes with fresh vegetables, like tender asparagus spears. This light spring dish is topped with creamy and bright fresh goat cheese, also known as chèvre.
1 bunch of asparagus (approximately 20 stalks), sliced in rounds approximately 1/8" thick
1/4 tsp. salt
6 tbsp. extra-virgin olive oil, divided
Fresh cracked pepper to taste
Heat 3 quarts of salted water and bring to a boil, add Sfoglini Rigatoni and cook for 8-10 minutes.
While waiting for water to boil, heat 3 tablespoons of olive oil in a skillet on high heat. Once the oil is hot, add the spring onions and cook for 1 minute. Add the basil and allow it to fry for about 30 seconds, then add the asparagus, salt and a touch of fresh cracked pepper. Cook for another 30 seconds and then put a lid on the skillet and reduce the heat to medium. Continue to cook for approximately 3-4 minutes until the asparagus is tender, then remove from heat and place in a large mixing bowl.
Drain the Rigatoni and add it to the mixing bowl with the asparagus. Add 3 tablespoons of olive oil and thoroughly mix everything together. Split between two plates and then top with crumbled goat cheese and fresh cracked pepper to taste, then serve.