Ingredients
- 1 1/2 pound asparagus (fresh)
- 1 pound fettuccine
- 1/4 pound goat cheese
- 2 tablespoon butter
- 2 tablespoon chives (chopped)
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.
