"So simple and yummy. I think using freshly squeezed lemon juice gives it a fresher taste."
"Simple, easy, and delicious!"
"Thanks Peter! Really enjoyed your recipe and story. Used 12 Oz of pasta though that was more than 4 cups. Only thing extra added was some fresh cracked pepper. Perfection!"
"I was pleasantly surprised how good this was, especially after seeing the lack of liquids. I used feta instead of goat cheese."
"This was so Yummy!! Made it for some family stopping by and it was a hit. I would definitely make it for a dinner party."
"Really delicious, nice and cheesy. Great way to use up asparagus when it is coming up fast and furious. Goes well with white wine."
"When I saw this recipe in the magazine I thought it sounded delicious, but the result was even more delicious than I expected! To simplify the cooking process, I just added the chopped asparagus to the boiling pasta during the last 2.5 minutes on the timer. I didn't have goat cheese on hand, so I used a blend of 3/4 cup parm and 1/4 cup shredded moz. I keep diced grilled chicken in my freezer, so I added a container of that which made the pasta more filling. My kids loved this dish!"
"Delicious, delicious, delicious. This recipe was a perfect balance of citrus with the cheeses, asparagus and artichoke hearts. We fried up some italian sausages to have on the side."
"Absolutely delicious! I used marinated artichoke hearts since that was what I had on hand--drained and rinsed them and used some of the marinade instead of oil. Did not add goat cheese (not a family favorite) but added jumbo shrimp. Next time I will try adding chicken--love one reviewers idea of seasoning chicken (or shrimp) with lemon pepper."