Pasta With Goat Cheese, Lemon, and Asparagus

By mirelsonp

Don't be tempted to buy pre-crumbled goat cheese, despite the time savings - it won't melt as well.

Ingredients

• 1 pound fusili or rotini (spiral-shaped pasta)
• 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• 1 Tbsp finely grated lemon peel
• 2 tsp chopped fresh tarragon plus sprigs for garnish
• 1 5- to 5 1/2-oz log soft fresh goat cheese

Details

Servings 6

Preparation

Step 1

Cook pasta in large pot of boiling walted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.

Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparaugs, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.