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Asparagus: Pasta with Goat Cheese and Asparagus
posted by Meryl 04-20-102 10:09 AM
Pasta with Goat Cheese and Asparagus
Yield: 8 servings
1 1/2 lbs Asparagus, fresh
2 tbsp Chives, chopped fresh
1 lb Fettuccine
Pepper freshly ground
1/4 lb Goat cheese
2 tbsp Butter
Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1/4 inch.
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.
Melt the butter in the kettle and add the asparagus. Saute for about 1 minute or until crisp-tender and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.
