Really great, simple flavors. Modified recipe from Smitten Kitchen.
Cook rigatoni. During the last 5 minutes, throw in the asparagus. Drain, saving some water. While still hot, mix the pasta and asparagus with 2 oz goat cheese, 3 tablespoons olive oil, 1 tablespoon grated lemon peel, and 1 teaspoon dried tarragon. Mix in chopped tomatoes and season with salt and pepper. Serve warm.
