Pasta with goat cheese and asparagus
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Asparagus, fresh |
| 2 | tablespoons | Chives, chopped fresh |
| 1 | pounds | Fettuccine |
| Pepper freshly ground | ||
| ¼ | pounds | Goat cheese |
| 2 | tablespoons | Butter |
Directions
1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of ¼ inch.
2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should be al dente. Reserve ¼ cup of the cooking water and drain the pasta. 3. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.