Asparagus, Goat Cheese, and Lemon Pasta
1 lb pasta
1 lb slender asparagus spears, cut into 1 inch pieces
1/4 cup olive oil
1 tbsp finely grated lemon peel
2 tsp fresh terragon
1 5 - 5 1/2 ounce log of soft fresh goat cheese (pre crumbled will not melt as well)
fresh lemon juice to taste
Cook your pasta in a pot of well salted water until it is almost tender, about 3 minutes shy of what the package suggests. Add the asparagus and cook until firm tender, about another 2-3 minutes. Drain the pasta and the asparagus together reserving 1 cup of pasta water.
Meanwhile, combine the oil, lemon zest, terragon, and cheese in a large bowl, breaking up the cheese as you put it in.
Add the pasta and asparagus to the cheese mix with a couple slashes of pasta water. Toss until smoothly combined adding more pasta water if necessary. Season generously with salt, pepper, and lemon juice.