1 pound spiral-shaped pasta1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces1/4 cup olive oil1 tablespoon finely grated lemon peel2 teaspoons chopped fresh tarragon plus more for garnish1 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)
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 generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.
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