Sfoglini Beet Fusilli and Goat Cheese Alfredo with Asparagus and Lemon

Elevate your alfredo with Sfoglini’s take on a classic. Creamy goat cheese simmered in rich cream and bright citrus notes combine deliciously with the earthy flavor of Beet Fusilli. This quick recipe is perfect for busy weeknights yet decadent enough for a special occasion. 

INGREDIENTS

MAKES FOUR SERVINGS

• 1 lb. Sfoglini Beet Fusilli
• 1 bunch asparagus, tough ends removed and cut into 3" pieces 
• 1 tbsp olive oil
• 2 tbsp butter
• 1 clove garlic, crushed
• 1 cup heavy whipping cream
• 4 oz goat cheese, crumbled 
• 1 lemon - zest and 1 tbsp juice 
• salt & pepper

DIRECTIONS

Preheat oven to 400 degrees F. Toss asparagus with olive oil and season lightly with salt & pepper. Arrange asparagus on a sheet pan in a single layer. Roast for 10-12 minutes, turning once halfway through cooking. 

Boil Sfoglini Beet Fusilli according to package instructions and drain when al dente. 

Melt butter in a pan over medium heat and sauté garlic until fragrant but not brown, about 1 minute. Add cream and simmer 5 minutes, stirring frequently. Stir in lemon zest and goat cheese until the cheese melts, about 2-3 minutes. Use the back of your spoon or spatula to smooth the goat cheese crumbles into the sauce. Season with salt and pepper as desired.

Add Sfoglini Beet Fusilli, roasted asparagus and 1 tbsp lemon juice to the pan and toss to coat the pasta and asparagus with the sauce over low heat. Enjoy immediately!