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Creamy Goat Cheese And Asparagus Orecchiette


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3/4 pound orecchiette

1/4 cup extra-virgin olive oil

1/2 medium red onion, finely diced

3/4 pound medium asparagus spears, cut into 1/2-inch lengths

1/2 teaspoon crushed red pepper

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

salt and freshly ground black pepper

2 tablespoons fresh goat cheese

1 tablespoon snipped chives

Freshly grated parmesan cheese, for serving

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