Goat Cheese Pasta With Roasted Asparagus

• 2 lbs asparagus, tough ends removed (2 bunches)
• 4 tablespoons butter, cut into small pieces
• 12 ounces cavatappi pasta or 12 ounces other short pasta
• 5 ounces soft fresh goat cheese, crumbled
• 3 tablespoons snipped fresh chives, for garnish

1. Preheat oven to 450F
2. Bring a large pot of water to a boil for pasta.
3. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper.
4. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
5. While asparagus is roasting, generously salt boiling water.
6. Add pasta, and cook until al dente, according to package instructions.
7. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
8. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water.
9. Season with salt and pepper, and whisk until smooth.
10. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta.
11. Serve pasta garnished with chives.

butter, cavatappi pasta, goat cheese, fresh chives

Taken from www.food.com/recipe/goat-cheese-pasta-with-roasted-asparagus-281723 (may not work)