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Creamy Goat Cheese Pasta with Roasted Asparagus
- 2 bunches asparagus (2 pounds total) tough ends removed
- 4 tablespoons butter cut into small pieces
- 12 ounces cavatappi or other short pasta
- 1 small log soft goat cheese (5 ounces) crumbled
- 2 to 3 tablespoons snipped fresh chives for garnish
Directions:View on PBS Food
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