Asparagus, goat cheese and lemon pasta

By crownman

April 11, 2012

Ingredients

• shaped pasta 1 pound slender asparagus spears, trimmed, cut into 1
• to 1 1/2
• inch pieces 1/4 cup olive oil 1 tablespoon finely grated lemon peel 2 teaspoons chopped fresh tarragon plus more for garnish 1 5
• to 5 1/2
• ounce log soft fresh goat cheese (the pre
• crumbled stuff will not melt as well) Fresh lemon juice to taste (optional)

Preparation

Step 1

Directions

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick. (We did.)

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.

Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick. (We did.)