2 tablespoons olive oil
1 cup leeks - thinly sliced
½ cup white wine
2 cloves garlic - minced
1 Tablespoon of thyme - fresh chopped
½ cup sun-dried tomatoes - oil packed, drained and chopped
1 8-ounce package of corkscrew pasta
½ pound fresh asparagus - cut into 1" pieces
Pinch black pepper
4 ounces goat cheese
Bring large pot of salted water to a boil.
Meanwhile, in a large skillet, heat oil over medium-low heat. Add leeks and cook, stirring often, until softened, about 3 minutes. Add garlic, thyme, wine and sun-dried tomatoes. Cook 1 minute, then remove from heat and set aside.
When water boils, add pasta, stirring to prevent sticking. Cook according to package directions. About 2 minutes before pasta is done, add asparagus and cook just until tender.
Drain pasta and asparagus and transfer to shallow serving bowl. Reheat sauce and add to pasta, tossing to coat. Season with salt adn pepper and dot with goat cheese; stir slightly. Serve right away.