Title: Pasta with Goat Cheese and Asparagus
Categories: Vegetable Cheese
Yield: 8 Servings
| 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 |
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.