Goat Cheese and Asparagus Pasta

Goat Cheese
Asparagus
Tarragon
Rotini Pasta
Lemon (scrape off some peel for zest, then cut it into wedges for juice)

1) Boil water and dump pasta in. Rotini takes awhile to cook.
2) Cut asparagus into inch long sections and put aside. Make sure to toss the tips and hard ends.
3) Grab the lemon and scrape off about two tbsps of lemon zest with a lemon zester/grater. If you don't have one, try to mince it as small as possible. Cut the lemon into quarters and put aside.
4) Grab a separate bowl (large, must have room for pasta too). Mash the lemon zest, goat cheese, and tarragon together.
5) When the pata is ALMOST done (like two more minutes left) pour the asparagus into the boiling water.
6) Wait until asparagus is cooked. This amount of time depends on how you like your asparagus. Some people liked the asparagus cooked through. I like mine par-boiled, that is, outside soft, inside a bit crisper.
7) When pasta and asparagus are done, drain in colander. DO NOT RINSE.
8) While still hot, pour asparagus and pasta into the bowl containing the goat cheese mix. Mix the goat cheese into the pasta.
9) Squirt a wedge of lemon juice over the pasta. Sprinkle some more terragon. Serve!

*Also, I like spicy food and found that red pepper goes well with this! Add some for more zing!

Number of Servings: 4

Recipe submitted by SparkPeople user AWU917.