• Fast
• Healthy

Ingredients

1. 3/4 pound orecchiette
2. 1/4 cup extra-virgin olive oil
3. 1/2 medium red onion, finely diced
4. 3/4 pound medium asparagus spears, cut into 1/2-inch lengths
5. 1/2 teaspoon crushed red pepper
6. 2 tablespoons fresh lemon juice
7. 1 teaspoon finely grated lemon zest
8. Salt and freshly ground black pepper
9. 2 tablespoons fresh goat cheese
10. 1 tablespoon snipped chives
11. Freshly grated Parmesan cheese, for serving

Directions

1. In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water. 
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes. 
3. Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest; season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.