Asparagus, goat cheese and lemon pasta

Pasta and macaroni Italian cuisine

1 pound spiral-shaped pasta 1 pound slender asparagus spears, trimmed, cut into 1- to 1½-inch pieces ¼ cup olive oil 1 tablespoon finely grated lemon peel 2 teaspoons chopped fresh tarragon plus more for garnish 1 5- to 5½-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well) Fresh lemon juice to taste (optional)