Pretty good, but a little too lemony for me. Might try with goat cheese next time, plus some other flavoring besides lemon (balsamic?)
Update: Tried with goat cheese and blanched asparagus and carrot slices peeled with a vegetable peeler. I flavored the sauce with white balsamic and added a little pasta water to the sauce to thin it out. The sauce tasted great, but when paired with the asparagus it kind of fell flat. Maybe asparagus is too much for this dish, but I’m not sure what vegetable would work. Maybe peas, to add a little sweetness?