Capellini With Asparagus, Goat Cheese And Truffle Oil

• 1/2 pound capellini (angel hair pasta)
• 1 tablespoon olive oil, plus more for drizzling
• 1 large clove garlic, or 1 small shallot, halved and thinly sliced
• 1 pound asparagus, cut into 1" lengths
• 4 ounces goat cheese
• 2 tablespoons truffle oil
• zest of 1 lemon
• salt and pepper

1. cook the pasta in salted water until done. Drain (reserving a cup of cooking liquid) and toss with a drizzle of olive oil. Set aside.
2. While the pasta is cooking, heat the olive oil in a heavy pot over a medium flame. Saute the garlic until just beginning to color, then add the asparagus and saute, covered, until they are bright green and barely tender (just a few minutes). Add half the goat cheese, and enough cooking liquid to moisten, and cook for an additional minute or so until the goat cheese melts.
3. Add the asparagus/goat cheese mixture to the pasta, and drizzle in the truffle oil and lemon zest. Crumble in the remaining goat cheese. Toss, adding a liberal amount of salt and pepper, and more pasta water if needed. Adjust seasonings to taste.

capellini, olive oil, clove garlic, lengths, goat cheese, truffle oil, salt

Taken from food52.com/recipes/4040-capellini-with-asparagus-goat-cheese-and-truffle-oil (may not work)