Pasta with Asparagus, Lemon and Goat Cheese

Pasta with Asparagus, Lemon and Goat Cheese

Ingredients

  • 1 pound penne pasta
  • 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon melted butter
  • Salt and pepper to taste
  • 1 tablespoon finely grated lemon peel
  • 1 5- to 5 1/2-ounce log soft fresh goat cheese

Directions

  1. Preheat oven to 425 degrees. Arrange asparagus spears in a single layer on a baking sheet. Combine olive oil and butter and pour over asparagus. Season liberally with salt and pepper and toss to combine. Roast, tossing as needed, for 15 minutes or until spears are browned and tender.
  2. Meanwhile, cook pasta in large pot of boiling salted water until al dente, stirring occasionally.
  3. While pasta is cooking, in a large bowl, combine lemon peel and goat cheese. Stir until smooth.
  4. Drain pasta, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper.