Made
this recipe tonight because I had all of the ingredients on hand and had seen it in a couple places:
Bon Appetit and
Smitten Kitchen. The recipe was super easy (asparagus and pasta cook in the same water, sauce is no-cook), and super tasty. The lemon really cuts through the richness of the goat cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9cGJJ93KLM5D1FKZ3yr-6sIO3FqDC7BQURAVKtlm36H3BTLgIcOemqxFMXIWbTCyu0CbcD-cJGnD4-i-EjuywQGttqgaAonhxSGDKQt3JBIom4DYW2-7fp2eARLc9KWg1qErPS4NsVA/s320/IMG_3093.jpg)
The only changes I made were to use
orecchiette (the little ears) instead of spiral pasta and didn't use a full pound of it. Also, I added about 1 lemon's worth of juice. Didn't end up needing the pasta water.