Ingredients
- 2,800 ml water (boil)
- 525 gr asparagus
- 200 gr fettuccine
- 60 gr goat cheese
- 28 gr butter
- 18 gr chives
boiling vigorously for 9 to dozen minutes. Do not overcook; the pasta should be al dente. Reserve quarter 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.
