1pound(454g)asparagusends trimmed, and cut into 1 1/2 inch pieces
¼cup(59ml)olive oil
1tablespoonfinely grated lemon peel
5ounce(142g)log of soft fresh goat cheesedon't buy the pre-crumbled one
Salt and pepperto taste
Instructions
In a large pot, season water with salt and bring to a boil. Cook your pasta until al dente, about 7 minutes, then add in the asparagus and cook for 3 minutes longer.
Meanwhile, combine oil and oil in a large bowl and crumble the goat cheese in.
Drain the pasta and asparagus, while reserving 2 cups of pasta water. Add the hot pasta & asparagus to the cheese mixture. Add about 1/4 cup of the pasta water to the mixture as well. Toss to coat, adding more reserved liquid if it's too creamy or dry, by adding the water in 1/4 cup increments. I ended up adding almost 1 1/2 cups of the reserved liquid.