Pasta With Goat Cheese, Lemon, and Asparagus

TheBeave's Note:

I tried this for a 'meatless Monday' dinner. Just great. Fast and delicious. Serve with a crisp pino. Perfection.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 lb fusilli
• 1 lb asparagus spear , trimmed, cut into 1- to 1 1/2-inch pieces
• ¼ cup olive oil
• 1 tablespoon grated lemon peel
• 2 teaspoons chopped fresh tarragon
• 5 ½ ounces log soft fresh goat cheese

Directions:

1. Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes.
2. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
3. Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
4. Drain pasta and asparagus, reserving 1 cup cooking liquid.
5. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture.
6. Toss to coat, adding more reserved liquid if dry.
7. Season pasta to taste with salt and pepper.
8. Transfer to shallow platter.
9. Garnish with tarragon sprigs.