Asparagus, Sun-dried tomato, Olive and Goat Cheese Pasta

Tired and hungover from jet setting to LA for Lady Gaga's post-VMA party, I was craving comfort food.  Pasta.  Creamy pasta.  Goat cheese is a great way to create a cream sauce and the flavor can't be beat.  I threw in whatever else I could find and the flavors were magical.  My husband and I polished off an entire pound of pasta between the two of us: it was that good.  The rigatoni was an exceptional fresh local one (Pasta Etc., Sonoma) that just had to be cooked for a minute or two to give it that perfect chew.

4 Tablespoons EVOO
4 large garlic cloves, minced
1 cup finely chopped onion
1 bunch organic asparagus
2/3 cup chopped sun-dried tomatoes packed in oil (drained)
1 cup organic vegetable broth
1/2 cup sliced pitted Kalamata olives
1/3 cup finely chopped fresh organic Italian flat parsley leaves
1 pound rigatoni or other pasta
4-6 ounces organic goat cheese
Salt and Pepper to taste

Bring a large pot of salted water to a boil.  Meanwhile, in a large skillet cook the garlic and onion in the oil over medium heat, stirring until the onion is soft.  Add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about half. Stir in the olives, the parsley, and salt and pepper to taste. Meanwhile, cook the asparagus in the boiling water for about 2-3 minutes.  Scoop out and and add to the sauce.  Cook the pasta in the same boiling water until just al dente, reserving about 1 cup of the cooking water. Stir the goat cheese and pasta water into the sauce along with the cooked pasta. Serve immediately.