Pasta with Asparagus, Peas and Goat Cheese

Happy Summer!  Technically it is not yet summer, but it sure feels like it.  Here is a perfect pasta dish to make during the summer months.  The lemon in this dish really goes well with the goat cheese and asparagus.  It's light, refreshing and oh-so delicious.

Pasta with Asparagus, Peas and Goat Cheese
serves 4 

Ingredients

12 ounces pasta - I used ziti
2 tablespoons extra-virgin olive oil

handful of sun dried tomatoes, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
1 cup frozen peas (do not thaw)
1 bunch green onions, sliced
2 garlic cloves, minced
4 ounces goat cheese (chevre)
1/3 cup heavy whipping cream 

3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley
1/4 cup thinly sliced fresh basil

Procedure

Heat oil in pan.  Add in sundried tomatoes and cook for a minute.  Add asparagus and some kosher salt and  sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 5 minutes.

Meanwhile, cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
Add cooked pasta to pan.  Add goat cheese and lemon juice and stir until pasta is coated.  Add cream and pasta water to thin out the cheese and make a sauce.

When pasta is coated, add lemon peel, parsley, and basil to pan. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper.