Kitchen Tools:

  • One small bowl
  • Grater
  • Large pot
  • Colander
  • Small pan

Recipe by: Kim Keitner, Fresh City
Serves: 2 servings
Prep Time: Quick & Easy


1 lemons

1 tablespoon all purpose flour, unbleached

200g semolina penne rigate, bulk

2 tsp vegetable bouillon cubes

1 asparagus, 1/2 lb

2 onions, green

6 oz peas, snow

2 tbsp organic unsalted butter, 454g

1/4 cup goat chevre

a pinch, canadian sea salt

a pinch, medium ground black pepper

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Prepare the Ingredients
•• Rinse the asparagus, peas, and green onions.
•• Trim or snap off the bottom inch of the asparagus, and cut the remaining spears into 1-inch pieces.
•• Dice the green onion.
•• De-shell the peas if necessary.

Prepare the Lemon
•• Cut the lemon in half. Squeeze the juice of one half into a small bowl, and remove any seeds.
•• Using the fine side of a grater, 'zest' (grate) the lemon peel until you have about 1 tsp. of zest.
•• Cut the 'zested' lemon half into wedges.

Boil the Penne & Asparagus
•• Bring a large pot of water with a pinch of salt to boil.
•• Once boiling, add the penne and cook for 8 minutes.
•• Add the asparagus and continue to boil until the penne is tender-firm (al dente) and the asparagus is tender-crisp, about another 3-4 minutes.
•• Drain in a colander in the sink and return to the pot.
•• Stir in the peas.

Make the Sauce
•• Melt the butter in a small pan over medium heat.
•• Add 1/2 cup warm water, the flour and vegetable bouillon.
•• Cook, stirring frequently, until the sauce thickens, about 2-3 minutes.
•• Remove from heat and stir in the goat cheese, lemon juice and zest. Season with salt and pepper to taste.

Bring it All Together
•• Pour the sauce into the pot with penne and asparagus, and stir to combine.
•• Evenly divide the Lemon Asparagus Penne between two bowls and garnish with green onions and fresh wedges of lemon to serve!