Pasta with Goat Cheese and Roasted Asparagus

• 2 bunches asparagus (2 pounds), tough ends removed
• 5 tablespoons unsalted butter, cut into small pieces
• Coarse salt and freshly ground pepper
• 12 ounces cavatappi or other short pasta shape
• 5 ounces fresh goat cheese, crumbled
• 2 to 3 tablespoons snipped fresh chives, for garnish

1. Preheat oven to 450F.
2. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper.
3. Roast until tender, tossing occasionally, 10 to 15 minutes.
4. Remove from oven and cut into 2-inch lengths.
5. Meanwhile, bring a large pot of water to a boil; add a generous amount of salt.
6. Cook pasta until al dente according to package instructions.
7. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
8. In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water.
9. Season with salt and pepper, and whisk until smooth.
10. Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta.
11. To serve, divide among shallow bowls, and garnish with chives.

bunches, unsalted butter, salt, cavatappi, goat cheese, fresh chives

Taken from www.epicurious.com/recipes/food/views/pasta-with-goat-cheese-and-roasted-asparagus-387928 (may not work)