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Sfoglini Beet Fusilli and Goat Cheese Alfredo with Asparagus & Lemon


Sfoglini combines the very best of Italian technique and the finest North American organic grains and unique ingredients from local farms. All pastas are slow-dried at low temperatures to preserve both flavor and nutrients. It’s all quality from the field to the bowl.

Elevate your busy weeknight or special occasion with Sfoglini’s take on a classic. Creamy goat cheese alfredo, simmered in rich cream and bright citrus notes combine with the earthy flavor of Beet Fusilli. Bookmark this quick recipe that pairs all the fresh flavors of Spring.

1 lb. Sfoglini Beet Fusilli
1 bunch Asparagus, tough ends removed and cut into 3″ pieces
1 tbsp Olive Oil
2 tbsp butter
1 clove garlic, crushed
1 c. heavy whipping cream
4 oz goat cheese, crumbled
lemon – zest + 1 tbsp juice
Salt & Pepper


Preheat oven to 400 degrees F. Toss asparagus with olive oil and season lightly with salt & pepper. Arrange asparagus on a sheet pan in a single layer. Roast for 10-12 minutes, turning once halfway through cooking.

Boil Sfoglini Beet Fusilli according to package instructions and drain when al dente.

Melt butter in a pan over medium heat and sauté garlic until fragrant but not brown, about 1 minute. Add cream and simmer 5 minutes, stirring frequently. Stir in lemon zest and goat cheese until the cheese melts, about 2-3 minutes. Use the back of your spoon or spatula to smooth the goat cheese crumbles into the sauce. Season with salt and pepper as desired.

Add Sfoglini Beet Fusilli, roasted asparagus and 1 tbsp lemon juice to the pan and toss to coat the pasta and asparagus with the sauce over low heat. Enjoy immediately!

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