Cook the pasta according to directions.

Meanwhile, wash and trim the asparagus, then cut into bite-sized pieces. Mince the garlic and onion. Roughly chop the basil and set aside.

In a medium pan, heat 1/2 TBSP of the olive oil on medium/low heat. Sauté the garlic and onion until lightly browned.

Add in the asparagus and pour in the 1/3 cup of water. Cover the pan with a lid and allow the asparagus to simmer until the veggies are tender and the water is soaked up - around 7 minutes. Season with 1/4 TSP sea salt and 1/8 TSP pepper.

While the asparagus and pasta are cooking, whip up the lemon goat cheese sauce: Place the goat cheese, remaining 2 TBSP of olive oil, fresh basil, juice from 1/2 lemon, zest from 1/2 lemon, and remaining sea salt and pepper in a small food processor bowl. Pulse until it whips up into a creamy mixture.

Once the pasta is cooked and drained, pour it back into the pot. Stir in the asparagus, and spoon the goat cheese mixture in. Stir with a wooden spoon until it's combined well. Add in more sea salt & pepper to taste if you wish. Top the pasta with the zest from the other 1/2 of the lemon.

Serve immediately while it's warm!