Spring Vegetable Noodles with Goat Cheese and Herbs

The funny thing about noodles is they don't actually have to be the flour based noodles you automatically think about. And in fact, if you're a CSA member, chances are you've already reached the same conclusion because you needed something to do with the plethora of produce invading your kitchen.  Let's just take a guess what ingredient I was running out of things to do with... This healthy spring salad slash noodle plate takes the earthy but sweet flavors of spring vegetables and pairs it with funky and salty goat cheese rolled in pistachios. Instead of a tomato sauce, which can completely cover lighter flavors, I used some chimmichurri we had sulking in the fridge from another meal. The result? A super fiber-ful and filling plate with a creamy protein and a lighter look at lunch or dinner. 

Spring Vegetable Noodles with Goat Cheese and Herbs

/// Ingredients ///

• Peeled carrots
• Asparagus Spears
• Goat Cheese
• Shelled pistachios
• Chimichurri (get the recipe from this post) 

/// Directions /// Using a julienne peeler, create noodles of asparagus and carrot. Save the tips of the asparagus (which really, make terrible noodles anyway!) by slicing them off and tossing on top of the noodles for texture. To make goat cheese 'meat balls', freeze goat cheese for 15 minutes. Scoop out tablespoon sized pieces and roll between the palms of your hands until rounded. Immediately roll in chopped pistachios. Place on top of the veggie noodles and toss in a bit of chimichurri. If not serving just yet, hold off on tossing in chimichurri and refrigerate the goat cheese 'meat balls' on a separate plate.