Asparagus, Goat Cheese and Lemon Pasta | Timmy’s Recipe Book | Umami

Ingredients

• 1 pound spiral-shaped pasta
• 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• 1 tablespoon finely grated lemon peel
• 2 teaspoons chopped fresh tarragon plus more for garnish
• 1 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)