This creamy no-cook sauce is very simple: Whisk together goat cheese, reserved pasta water, and butter, and toss with pasta and roasted asparagus. The corkscrew shape of cavatappi is just right for cradling the sauce.

　　

Ingredients

serves 4

　　2 bunches asparagus (2 pounds), tough ends removed

　　5 tablespoons unsalted butter, cut into small pieces

　　Coarse salt and freshly ground pepper

　　12 ounces cavatappi or other short pasta shape

　　5 ounces fresh goat cheese, crumbled

　　2 to 3 tablespoons snipped fresh chives, for garnish

　　

Step 1

Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.

　　

Step 2

Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.

　　

Step 3

In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.

　　

Step 4

Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.