Pasta w/ Goat Cheese, Lemon, and Asparagus

Yo ... I got nothin today! Later this afternoon is Friday's feast!

ஜ~§Quote of the Day§~ஜ

He who has a why to live can bear almost any how.
Friedrich Nietzsche
ஜ~§The Question Of The Day§~ஜ

Describe your dream house (even if it's not a house).

Honestly ... I've always wanted to live on a houseboat!

ஜ~§The Word Of The Day§~ஜ

Cadge

PRONUNCIATION:
(kaj)

MEANING:
verb tr., intr.: To beg; to obtain by imposing on someone's generosity.

ETYMOLOGY:
Of uncertain origin.

USAGE:
"Sak Nana makes money the old-fashioned way. He earns it. ... He said, 'I wanted to stand on my own feet! People used to assume, incorrectly, that I could always cadge money from my parents.'"

ஜ~§Recipe of the Day§~ஜ

Pasta with Goat Cheese, Lemon, and Asparagus

Ingredients:
1 pound fusilli or rotini (spiral-shaped pasta)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus sprigs for garnish
1 5-to 5 1/2-ounce log soft fresh goat cheese

Preparation:
Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.

Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

Brightest Blessings,
~Surry~