Name: Pasta with Goat Cheese, Lemon, and Asparagus
Yield: 6 Servings
Ingredients: 1 pound fusilli or rotini (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 sprigs for garnish; 1 5- to 5 1/2-ounce log soft fresh goat cheese

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