This Spring Pasta with Goat Cheese is a delightful dish that captures the freshness of the season. Tender asparagus and vibrant green peas are tossed with al dente pasta in a creamy pecorino sauce, infused with zesty lemon and a hint of Aleppo pepper for a subtle kick. The addition of browned butter adds a nutty richness, while the soft goat cheese lends a creamy tanginess to every bite. Topped with slices of salty prosciutto and fragrant basil leaves, this pasta dish offers a perfect balance of flavors and textures, making it a light and satisfying meal that truly embodies the essence of springtime.
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