Rigatoni with asparagus and goats cheese curd.

INGREDIENTS

• 2 lb Rigatoni

• 2 lemons

• 2 lbs asparagus, chopped into 1” pieces

• 4 big spoons of goats cheese curd to garnish

• 3 garlic cloves, chopped

• Extra virgin olive oil

• Kosher salt and pepper

• Chilli flakes

• Sprinkle of pecorino cheese

• 5-6 sage leaves

• 50 grams unsalted butter

INSTRUCTIONS

1. Bring a large pot of water to a boil and add 2 Tbs salt. Add the pasta and cook until firm but not overcooked, about 8-9 minutes. Drain in a colander and set aside.

2. On a medium high heat melt the butter and fry the sage leaves for about 5 minutes until a strong aroma is released.

3. In a large sauté pan over medium high heat add 2 Tbs of olive oil and then add the garlic and cook for 1 minute while stirring frequently. Add the asparagus and sauté for 3-4 minutes until just cooked but not soggy.

4. Add the pasta to the asparagus plus the sage butter and toss. season with salt and pepper and serve. Sprinkle with chilli flakes, grated pecorino and dollops of goats cheese.