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.

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