Asparagus and Goat Cheese Pasta

Mmmm...  Goat cheese is one of my favorites, and funny enough, one of Rylee's!  Not sure if it is because I ate so much of it while pregnant, and still do, but I am excited that she loves it too!  For older kids, just don't tell them what kind of cheese it is (it's all mental), just that there is cheese in it, and I guarantee they will love it too!  This recipe is fast, healthy, and meat free, so if you are looking for a vegetarian night, here you go!

Ingredients:
1 lb package pasta (rotini of fusilli, but even bow tie would work)
1 lb thin asparagus (trimmed and cut into 1 inch pieces)
1/4 cup extra virgin olive oil
zest of 1 lemon
2 tsp chopped fresh thyme
5 oz goat cheese (crumbled, but buy the log and crumble yourself if you can)
salt and pepper to taste

Cook pasta 8 minutes in salted, boiling water.  Then add asparagus to water w/ pasta and cook for an additional 5 minutes.  I realize this is a little longer than al dente (having a little bite to it), but for the babies, I wanted the pasta and asparagus to be soft enough to chew/gum.  For older kids, you can cook the pasta for 8 minutes, and add the asparagus for 3.  Pasta and asparagus should then be al dente.  Meanwhile, add olive oil, zest, thyme, and goat cheese to large bowl.  Once pasta and asparagus are done, drain and add to bowl with the rest of the ingredients, reserving 1 cup of pasta water.  Combine and add pasta water 1/4 cup at a time if pasta looks dry.  Add salt and pepper to taste.

Note:  For babies, I pull some out and cut the pasta and asparagus in half, so it is in more manageable pieces.  I also do this before I add salt, as babies do not need the added sodium.  Remember they do not know salt until we give it to them!  :)