2 Tbsp extra-virgin olive oil

1 cup thinly sliced leeks

2 cloves garlic, minced

1 Tbsp chopped fresh thyme

1/2 cup white wine

1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped

12 oz.(360 g) dried corkscrew or any other pasta 

1/2 lb. fresh asparagus, trimmed and cut into 1-inch pieces

Salt and freshly ground pepper to taste

4 oz.(120 g) soft goat cheese
 

• Bring large pot of salted water to a boil.
• Meanwhile, in large skillet, heat oil over medium-low heat. Add sliced leeks and cook, stirring often, until softened, about   3 minutes. 
• Add garlic, thyme, wine and sun-dried tomatoes and 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 and pepper and dot with goat cheese; stir slightly. 
• Serve right away.