This spring-inspired Goat Cheese & Asparagus Pasta Salad comes from our Wine Director, Alex, and is light, bright and perfect for the season. We've been making it on repeat, and honestly, we don't see that stopping anytime soon.
The real game-changer, though, is what's in the glass. Alex recommends pairing this dish with our Lot 171 Pouilly-Fumé from the Loire Valley. The moment you take a bite and sip together, it just makes sense.
Why This Pairing Works
Pouilly-Fumé is a Loire Valley Sauvignon Blanc in its purest, most expressive form. It's flinty and aromatic on the nose — think gooseberry, white flowers, and a signature smoky minerality. On the palate, it's all bright citrus and zippy freshness, with a clean, crisp finish.
Now picture that wine next to creamy, tangy goat cheese, crisp-tender asparagus, and a lemony honey dressing. Here's why Alex loves this pairing:
- Goat cheese and Sauvignon Blannc is a classic pairing that never misses. The wine's bright acidity cuts right through the richness of the goat cheese, keeping every bite feeling fresh. It's one of the great food and wine love stories (and for good reason).
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Lemon and citrus speak the same language. The lemon juice in the dressing mirrors the wine's natural citrus notes, creating a seamless back-and-forth between the dish and the glass.
- The herbaceous notes play together. Fresh basil and parsley in the salad echo the aromatic, grassy character of Pouilly-Fumé. It's like they were made for each other.
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Asparagus loves a crisp white. Asparagus can be tricky with wine, but the bright acidity and minerality of Pouilly-Fumé handles it beautifully, amplifying the vegetable's fresh, green flavor instead of clashing with it.
The result? A pairing that feels effortless, seasonal, and absolutely delicious. This is the kind of spring meal you want to bring to a backyard gathering, a casual weeknight dinner, or lunch on a sunny afternoon.
More Sauvignon Blancs That Pair Beautifully
Can't get enough of this pairing? Good, because we've got a whole family of Sauvignon Blancs ready for this recipe. Our Lot 213 Loire Valley Sauvignon Blanc stays close to home with the same floral, mineral character you love in the Pouilly-Fumé. Lot 222 Bordeaux Blanc brings a crisp, citrusy freshness with a surprisingly creamy finish. And if you're feeling adventurous, Lot 166 California Sauvignon Blanc goes ripe and tropical for a fun New World twist on the pairing. Same recipe, different bottle, all delicious.
Ready to pour? Find these wines at a retailer near you.
The Recipe: Goat Cheese & Asparagus Pasta Salad
Serves: 4 | Ready in: 30 minutes
Ingredients:
- 8 oz DeCecco Malfade pasta
- 8 oz fresh asparagus
- ½ cup cherry tomatoes, halved
- Half a shallot, chopped
- 1/4 cup of green onion
- 2 oz walnuts
- 4 oz goat cheese, divided
- 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey (for the dressing)
- ½ tsp sea salt & black pepper
- herb for garnish, scallions, chives, basil, parsley
Instructions:
- Bring a large pot of water to a rapid boil.
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Meanwhile, prepare your ingredients: Halve the cherry tomatoes. Remove the woody ends of the asparagus and chop into pieces about as long as your pasta.
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In a skillet over medium heat, warm a drizzle of olive oil. Add the shallot and green onions and sauté for 2-3 minutes until softened. Add the cherry tomatoes and cook for another 3-4 minutes, until they begin to blister and release their juices. Season with a pinch of salt and pepper. Set aside.
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When the water comes to a rapid boil, add the pasta. Set a timer for about 2-3 minutes LESS than what your package recommends (about 4-6 minutes).
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When your timer goes off, add the asparagus to the pot to boil/blanch for the last 2-3 minutes of cooking time. (It might not come back to a boil, but that's okay.)
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After draining, rinse the pasta and asparagus to remove the surface starches. Set aside to cool while preparing the remaining ingredients.
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Prepare the walnuts: if you have walnut halves, chop them into smaller pieces. Toast in a dry skillet over medium heat for about 2-3 minutes, until fragrant and lightly golden — don't walk away, they can burn quickly!
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Prepare the dressing: in a large bowl (or jar), combine the olive oil, lemon juice, honey, salt, and pepper. Whisk together or shake in a jar.
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When the pasta has cooled to close to room temperature, stir in the dressing, sautéed tomato mixture, walnuts, and about half the goat cheese (2 oz). Save the rest for garnishing at serving time.
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Stir well and taste. Adjust seasonings and flavors as desired.
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When it's time to serve, crumble the remaining goat cheese on top. Squeeze over a bit more fresh lemon juice if desired, top with fresh herbs of your choice
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Pour the Pouilly-Fumé. Serve the salad chilled or at room temperature — and don't forget to chill your Lot 171 well before serving (we recommend about 45 minutes in the fridge).
Want to see this recipe come to life? Follow us on Instagram @90pluscellars for more seasonal pairings, recipes, and all things wine.