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Penne with Asparagus and Etoile de St Raymond Cheese
  • Prep
    25 min
  • Total
    35 min
  • Serving

Penne with Asparagus and Étoile de St-Raymond Cheese


  • 454 g (1 lb) of penne or other pasta of your choice
  • 15 mL (1 tbsp.) olive oil  
  • 1 L (4 cups) of small asparagus cut in 2,5 cm (1 po) pieces 
  • Zest of 1 lemon, finely grated
  • 150 g (5 oz) of Étoile de St-Raymond cheese, diced
  • 12 slices of ham, bacon or prosciutto, cut into strips
  • 125 mL (1/2 cup) of basil, coarsely chopped
  • Salt & pepper


  1. In a large pot of salted boiling water, cook the pasta per the manufacturer’s instructions. Strain the pasta but set aside 125 mL (1/2 cup) of the cooking water.
  2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the asparagus, season and cook for 3 to 4 minutes while stirring. Add the lemon zest and set aside. 
  3. When the pasta is ready, add the cheese and the leftover cooking water and stir. Add the asparagus, ham, basil and combine. Serve immediately.