Leamony pappardelle with goat cheese and asparagus

1
In a large pot cook pasta in boiling water to package instruction.
2
In a large pan add butter, olive oil and cook the leek on medium low heat until wilted, add garlic and cook for one minute.
3
Add asparagus and cook for 5 mins.
4
Add goat cheese along with pasta water gradually while stirring until sauce is creamy and smooth.
5
Add salt, pepper and chili flakes and let the sauce simmer on low for 5 mins.
6
Add parmesan cheese, pasta and lemon juice, let it cook covered for 5 mins on low.
7
Add lemon zest and serve.

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