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Shells with Roasted Asparagus, Goat Cheese, and Yogurt with chile oil toasted pinenuts to garnish. Light and healthy and fast! foodiewithfamily.com

Shells with Roasted Asparagus, Goat Cheese, and Yogurt

Rebecca Lindamood

Ingredients
  

  • 1 pound medium shell pasta
  • 1 bunch asparagus
  • 1/2 teaspoon plus 1 teaspoon kosher salt divided
  • 1/2 teaspoon plus 1/2 teaspoon freshly ground black pepper divided
  • 1 tablespoon olive oil plus 2 tablespoons olive oil divided
  • 1/4 cup pine nuts
  • a pinch of crushed red pepper flakes
  • a pinch of smoked paprika
  • 1/2 a cup of packed parsley leaves roughly chopped
  • 1 bunch of green onions about 6 onions, trimmed of root ends and thinly sliced
  • 2/3 cup crumbled goat cheese
  • 2 cups plain Greek yogurt

Instructions
 

  • Preheat oven to 400°F and set a large pot of water over a high flame to come to a boil.
  • Trim asparagus of the woody ends, place on a rimmed baking sheet and toss with 1 tablespoon of the olive oil, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Roast for 10 minutes, or until tender and the ends have crisped up just a bit. Set aside to cool until comfortable to handle.
  • While the asparagus cools, add the remaining 2 tablespoons of olive oil to a saucepan with the pine nuts, red pepper flakes, and smoked paprika over medium heat. Toast just until the pine nuts smell fragrant and transfer immediately to a bowl to stop the cooking process.
  • Cut the roasted asparagus into bite sized pieces and add to a large mixing bowl.
  • Cook the shell pasta in the boiling water according to the directions on the package, then drain when it reaches al dente. Add the drained pasta to the mixing bowl with the asparagus along with the toasted pine nuts in their oil and the remaining ingredients. Toss to coat evenly and serve warm or room temperature.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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