Pasta with Goat Cheese and Roasted Asparagus

I have made this meal a few times, and it is so simple and fresh! Definitely hits the spot. It is a great thing to make if you have a bunch of people coming over, especially if they are vegetarians! It looks elegant, tastes great and you can prepare it in under 30 minutes. You can also add toasted pine nuts, grilled chicken, or sundried tomatoes for a little variation.

2 bunches asparagus (2 pounds total), tough ends removed
3 tablespoons butter, cut into small pieces
12 ounces of whole wheat penne pasta
1 small log soft goat cheese (5 ounces), crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus in a mixing bowl. Toss together with 1 tablespoon of olive oil, salt and pepper to taste. Spread spears on a large rimmed baking sheet. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions (about 10 minutes). Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding skim milk if necessary for sauce to coat pasta. Serve pasta garnished with chives.