Pasta with Goat Cheese and Roasted Asparagus

Pasta with goat cheese?  I couldn't resist trying out this recipe.  Very few steps (a la Martha Stewart's Everyday Food) and pairs well with salmon or bbq'd chicken.  Very good for a night when you don't have a lot of time and are craving some chevre!

Pasta with Goat Cheese and Roasted Asparagus, Martha Stewart/Everyday Food

Serves 4

2 bunches asparagus (2 lbs total), tough ends removed

4 Tbsp butter, cut into small pieces

12 ounces cavatappi or other short pasta

1 small log soft goat cheese (5 ounces), crumbled

2 to 3 Tbsp snipped fresh chives, for garnish

Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.