Bone Suckin' Seasoning & Rub, 2 Tsp.
Pasta, 1 lb. Fussilli, spiral-shaped
Asparagus, 1 lb. slender spears trimmed and cut into 1 inch pieces
Olive Oil, 1/4 cup
Lemon Zest, 1 Tbsp.
Tarragon, 2 tsp. freshly chopped*
Goat Cheese, 5 oz. log (crumbled goat cheese will not melt as well.)
Lemon Juice, 1 Tbsp.
Sea Salt and Pepper, to taste

Cook your pasta in a large pot of well salted water until it is almost tender, or about three minutes shy of what the suggested time is on the package. Add asparagus and cook about three minutes. Drain pasta and asparagus together, saving about a cup of the pasta water.

In a large bowl combine olive oil, lemon zest, tarragon and broken up goat cheese log. Add the hot pasta and asparagus to the bowl and cup of pasta water. Toss until smoothly combined. Season generously with salt and pepper and add lemon juice. Serves 6.

*Fresh tarragon can be very strong, so adjust the amount to your taste