Step 1

Cook the pasta according to package directions. Drain and set aside.

Step 2

While the pasta cooks, heat 2 teaspoons of olive oil in a medium skillet over medium-high heat. Add the sliced green onions and sauté for 20 seconds. Add the asparagus and cook, stirring frequently, for 1½ to 2 minutes. Do not overcook. Transfer the mixture to a plate and set aside.

Step 3

In the same pan, heat another 2 teaspoons of olive oil over medium-high heat. Add the rhubarb and cook for 1 to 2 minutes until just beginning to soften but still slightly crisp. Stir in the balsamic vinegar and sugar, then remove from the heat.

Step 4

Place the cooked pasta in a large bowl. Add the asparagus mixture, walnuts, walnut oil, lemon zest, salt, and pepper. Toss until everything is well coated.

Step 5

Divide the pasta among four plates. Top each with a spoonful of the rhubarb compote and a dollop of goat cheese. Serve immediately.