1 lb penne or 1 lb
slender asparagus spear
( cut into 1- to 1 1/2-inch pieces)
grated lemon peel
freshly chopped tarragon
1 (5 ounce)
log soft fresh goat cheese
- Cook your pasta in a large pot of until it is almost tender. Add asparagus and cook until firm-tender, 2-3 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 inches.
- 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, lemon pepper, and parmesan.