Pasta with Goat Cheese and Vegetables

Serves 4

2 bunches of asparagus with ends removed
4 T butter cut in pieces
12 oz. box of pasta of choice
1 box frozen peas
1 small log of soft goat cheese, crubled
2-3 T fresh chives, for garnish

Preheat oven to 450. Place asparagus on a large baking sheet; dot with 1 T butter and season with salt and pepper. Roast until tender, 10 minutes. Cut into 2 inch lengths.

Boil pasta in salted water and cook until al dente.
Set aside 1 1/2 C pasta water; drain pasta and return to pot.

Cook peas.

In bowl combine goat cheese, cooked peas and remaining 3 T butter and 1/2 C pasta water. Season with salt and pepper andd whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary.

Serve garnished with chives.