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Ingredients

• 1 pound spiral-shaped pasta
• 1 pound slender asparagus spears, trimmed, cut into 1 to 1 1/2-inch pieces
• 3/4 cup peas (frozen and thawed or fresh)
• spinach (frozen, thawed and squeezed dry, or fresh. The amount is really up to you)
• 1/4 cup olive oil
• 1 tablespoon finely grated lemon peel, or to taste
• 2 teaspoons chopped fresh tarragon plus more for garnish
• 1 5 to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well. Also, the herbed kind sort of messes with the other flavors.)
• fresh lemon juice, to taste (I like 1 big lemon)

Description

Another Recipe From Smitten Kitchen That I Modified And Like To Riff On. Any Vegetable You Like Could Go Into This - I Like To Add Spinach (frozen Or Fresh, Either Works) And Peas.

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