Greek Lemon Pasta

Ingredients

1 pound Penne pasta
1 pound slender asparagus spears, trimmed, cut into 1 inch pieces (or seasonal veggie)
1/4 cup olive oil
1 tablespoon lemon zest about one lemon
2 teaspoons chopped fresh tarragon
1 5-ounce log soft fresh goat cheese

1 small can of sliced black olives
Fresh lemon juice to taste

Fresh parsley for garnish

Directions

Cook your pasta in a large pot of well-salted water until it is almost tender.
Add asparagus and cook until firm-tender.
Drain both the pasta and asparagus together. Don’t forget to save a cup of pasta water.
Combine olive oil, lemon zest, olives, tarragon and goat cheese (the pre-crumbled cheese does not melt as well) in a large bowl. Crumble the cheese as you add it.
Toss in the hot pasta and asparagus and a couple tablespoons of the pasta water.
Mix the ingredients until smoothly combined, adding more pasta water if needed.
Season with salt and pepper, and add a couple drops of lemon juice for more flavor. Then garnish with parsley.

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