1 pound spiral pasta
1 / 4 cup olive oil
1 pound slender asparagus, cleaned, cut into pieces 1 to 1 1/2-inch
2 teaspoons chopped fresh tarragon, plus other extras
1 tablespoon finely grated lemon peel
1 5 – to 5 1/2-ounce log soft cheese with fresh goat cheese (crumbled before stuff that will not melt as well)
Lemon juice to taste (optional)
Cook the pasta in a large pot of water until the salt is almost tender, or about three minutes shy of what he refers to the package. Add the asparagus and cook until al dente-tender, another 2-3 minutes. Drain the pasta and asparagus, and, together, the cup of reserved cooking water.
Meanwhile, combine olive oil, lemon zest, tarragon and cheese in a large bowl, break the goat cheese put it in. Add the hot pasta and asparagus in a bowl with a couple of water bars pasta. Mix until smooth, adding more pasta water if necessary. Genersously Season with salt and pepper and lemon juice if you think you need an extra kick. (I did).