How to make it

  • Cook the pasta in a large pot of well-salted water until it is almost tender, or about three minutes less than what the package says. At that point, add asparagus and cook another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
  • Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Mix this vigorously to make a thick, creamy mixture. Add the peas and spinach. If using fresh spinach, wilt before adding it to the goat cheese mixture.
  • Add hot pasta and asparagus to bowl, along with a couple splashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice.
  • It's not the loveliest looking meal ever, but it's delicious and super simple. Also not the best for leftovers - the goat cheese doesn't reheat all that well, so it doesn't get creamy again. I prefer to cut it in half if just cooking for a couple, or whip it up for guests so it's all gone in one sitting.

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