With spring on the way, try this easy pasta dish with goat's cheese for a tangy flavour.

Ingredients

• pasta for 4
• 250 grams asparagus, trimmed and peeled if wished
• ½ red pepper, finely diced
• 4 cloves garlic, peeled and diced
• 150 grams chevre tihi, diced
• ½ cup each cream and pasta cooking water or stock (chicken or vegetable)
• ½ cup grated Parmesan cheese
• 2 tblsp chopped chervil or parsley or chives
• pinenuts to garnish, optional

Method

1. Prepare all ingredients and put the pasta on to cook.
2. Cut the asparagus into 2cm pieces and pan fry with the red pepper and garlic in a dash of olive oil until crisp-tender. Add the diced chevre tihi cheese and toss quickly for an extra minute.
3. Stir in the cream, stock or water, Parmesan cheese and herbs. Season well with salt and pepper.
4. Drain the pasta and toss through the asparagus mix.
5. Serve in bowls, garnished with pinenuts, and extra Parmesan cheese if wished.