The Apartment

1 lb rotini
1 lb asparagus spears, cut into 1-inch pieces
1/4 cup olive oil
1 tbsp lemon zest
2 tsp fresh tarragon, chopped
5 oz goat cheese (soft, not crumbled)
lemon juice, to taste

1. Cook rotini in well-salted water until almost tender. Add asparagus and cook until firm-tender, another 2-3 minutes.
2. Reserve one cup of pasta water, then drain.
3. Add olive oil, lemon zest, tarragon, and goat cheese to hot pasta, adding pasta water until smoothly combined.
4. Season with salt, pepper, and lemon juice to taste.