For pasta: In a large bowl, combine all ingredients and stir until a shaggy dough forms. When most of the flour is incorporated, use your hands to continue mixing until a cohesive dough forms. Transfer dough to a clean surface and knead for 6 to 8 min., or until it becomes elastic and smooth. Form pasta dough into a disk and cover. Let rest for 30 min.
Dust a rolling pin and work surface with flour. Divide dough into quarters. Roll first quarter into a long oval, roughly 24 inches long and 15 inches wide. You should be able to see the outline of your hand through the dough. Generously dust surface of dough with flour and cut widthwise into 1/2-inch strips. Gently toss to coat with flour and set aside. Repeat with remaining dough.
Bring a large pot of salted water to a boil over high heat. Add pasta noodles and boil for 1 to 2 min., or until noodles are softened with a slight chew. Drain noodles and reserve.
For sauce: In a medium bowl, add half of the softened goat cheese and mash with a fork. Add a splash of half and half at a time, stirring with each addition until mixture is smooth. Stir in Tarragon Shallot Citrus Seasoning, Dill Weed, and lemon zest, then set aside. Heat olive oil in a large skillet over medium heat. Add asparagus and cook 2 to 3 min., or until asparagus is bright green and just starting to soften. Add goat cheese mixture to skillet and bring to a simmer, stirring often.
Remove from heat, add cooked pasta, and toss thoroughly. Season with salt & pepper to taste. Top with roasted red pepper, pine nuts, chives, and crumbles of the remaining goat cheese. Serve immediately.