8–10 oz. rotini or other curly pasta

1 lb. slender asparagus spears, trimmed into 1ʺ pieces

1 1/2 cups broccoli florets

1 cup grape tomatoes, quartered

1/2 cup fresh chives, chopped

3 tablespoons olive oil

2 tablespoons grated lemon zest

2 tablespoons lemon juice

1 teaspoon chopped fresh tarragon

3/4 cup Parmesan cheese, grated

4 oz. Goat cheese, softened

salt and black pepper


  • Cook the pasta according to package directions.
  • When the pasta is mostly cooked (about 2 or 3 minutes shy of al dente), add the chopped asparagus into the pot to blanche.
  • In a very large bowl, combine the tomatoes, chives, olive oil, lemon zest and juice, and tarragon.
  • Drain the pasta and asparagus. Add to the bowl with veggies and combine with the Parmesan and goat cheese. Season with salt and pepper.
  • Serve warm or at room temperature. Refrigerate any leftovers.

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