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Bring a large pot of water to boil. Cook the pasta according to the maker's instructions (my orecchiette took 10 minutes).
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Meanwhile, heat the oil in a Dutch oven or large sauté pan over medium hight heat and add the mushrooms. Let them sit undisturbed for about five minutes until golden then stir fry until all the liquid has released.
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Add the onion and cook until the white parts are translucent.
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Add the asparagus and cook for about 2 minutes. Pour in the wine and scrape up any brown bits at the bottom. Let the wine evaporate completely. Season the vegetables with salt and pepper.
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Put the drained pasta into the pot, reserving about a 1/4 cup of pasta cooking water. Stir in the goat cheese and thin out the sauce with pasta cooking water a spoonful at a time until smooth.
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Zest the whole lemon over the pot and stir. Check for seasoning and salt as needed.
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Serve with grated cheese and fresh black pepper.