Lemony goat cheese pasta

This is an easy and very tasty dish that smacks of goat cheese.  The lemon zest rounds off the flavor nicely.  I think that other vegetables could easily be substituted for the asparagus.  Adapted from Smitten Kitchen.

Ingredients

1 pound spiral pasta (or whatever pasta you prefer)
1 pound asparagus, stalks trimmed, cut into 1 inch chunks
1/8 to 1/4 c olive oil
1 T grated lemon peel
2 T basil (or your herb of choice)
5 oz soft, fresh goat cheese
1/2 c grated parmesian
salt and pepper to taste
lemon juice to taste

Instructions

1) Cook pasta in a large pot of boiling water until al dente, 3-4 minutes shy of the full cooking time on the package
2) Add asparagus and cook until tender but still firm, about 2-3 minutes.
3) Drain and reserve one cup of pasta water
4) Combine olive oil, lemon peel, basil, and goat cheese in a large bowl, and mix until smooth.
5) Add pasta and asparagus to goat cheese mixture, plus a couple T of pasta water, and toss until well incorporated.  Add more pasta water for a thinner sauce.
6) Add salt, pepper, and lemon to taste.  Sprinkle with parmesian to serve.