Pasta With Goat Cheese, Lemon, and Asparagus

Ingredients

• 1 lb fusilli
• 1 lb asparagus spear, trimmed, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• 1 tablespoon grated lemon peel
• 2 teaspoons chopped fresh tarragon
• 5 1/2 ounces log soft fresh goat cheese

Directions

1. 1

   Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes.

2. 2

   Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

3. 3

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

4. 4

   Drain pasta and asparagus, reserving 1 cup cooking liquid.

5. 5

   Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture.

6. 6

   Toss to coat, adding more reserved liquid if dry.

7. 7

   Season pasta to taste with salt and pepper.

8. 8

   Transfer to shallow platter.

9. 9

   Garnish with tarragon sprigs.