Pasta With Goat Cheese And Asparagus
Serves:
Ingredients:
1 1/2
lb
Asparagus, fresh
2
tb
Chives, chopped fresh
1
lb
Fettuccine
Pepper freshly ground
1/4
lb
Goat cheese
2
tb
Butter
Method:
1.
Scrape and trim the asparagus.
Slice the spears on the bias, creating lengths of 1/4 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 1/4 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.