3/4lb mezzi rigatoni pasta
1 lb fresh asparagus, trimmed and cut into pieces
3-4 oz goat cheese
1 TBS lemon juice
1/2 TBS olive oil
Salt and pepper to taste
Prepare pasta according to package instructions. In a separate pot, bring water to a rolling boil, salt and add asparagus. Cook for 2 minutes, drain and set aside.
Drain pasta and reserve 1/2 cup of pasta water. Place hot pasta into a large bowl and add in goat cheese (breaking it up as you put it in), olive oil and lemon juice, along with a TBS or two of the pasta water. Stir to combine. Mix in asparagus and toss to combine. Season with additional salt and pepper and serve immediately.