This is what I made for Easter dinner this year, and except for the sauce I just made it up. It seemed a perfect way to celebrate the spring equinox. The sauce is a part of a pasta dish published in Vegetarian Times some unknown number of years ago. The end result was a hit with my guests.
12-oz. pkg penne pasta (but use whatever shape suits you...I debated between this and miniature farfalle pasta.)
3 1/2 T. extra virgin olive oil, divided
1/2 onion, chopped
1 bunch asparagus, woody ends removed, remaining spears chopped into 1-inch pieces
3 large carrots, peeled and diced
1 c. frozen English peas
2 cloves garlic, peeled and minced
4-oz. log goat cheese
salt and freshly-ground pepper
Prepare pasta according to package instructions.
While the pasta is cooking, heat 1 1/2 T. olive oil in a large skillet over medium heat. Add the chopped onion and carrots and sauté 2 or 3 minutes. Add the asparagus and frozen peas, and sauté until the onion is transluscent and the carrots and asparagus are tender (or desired texture). Remove vegetables from skillet to a bowl and set aside.
In the same skillet, heat another 1 T. olive oil over medium-low heat. Add the garlic, and sauté 1 minute, or until fragrant. Stir in the goat cheese and 1/3 c. water. Cook 2-3 minutes or until a smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add remaining 1 T. olive oil and 1 t. salt. Add additional salt and freshly-ground pepper to taste. Return vegetables to the pan and heat through.
Drain the pasta, and return to pot. Using kitchen shears, snip the scallions into the pasta (white and green parts). Toss the pasta with the vegetables and goat cheese sauce, and serve immediately.