Ingredients
- 3 quarts water (boil)
- 1 1/2 lb asparagus
- 1 lb fettuccine
- 1/4 lb goat cheese
- 2 tb butter
- 2 tb chives
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.
