Creamy Fettuccine with Asparagus
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Everyday Food, May 2005
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 2 tablespoons grainy mustard
- 4 ounces creamy goat cheese log, broken into pieces
- 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
- 1/4 cup pine nuts
- 2 tablespoons snipped fresh dill leaves
- 3/4 pound fettuccine (or other thick-stranded pasta)
Directions
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In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
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In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
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Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.
Very tasty and fast. I grilled chicken breast to serve, sliced, on top, and grilled the asparagus as well. I cut the chicken into paillards for faster grilling. Like the prior reviewer suggested I cut back on the mustard and used only a teaspoon. That seemed like plenty. I'd rather taste the other spring flavors. Finished at the table with a bit of freshly ground pepper and sea salt, it was delicious. Taste before salting, some goat cheeses are saltier than others.
Good but TOO MUCH mustard. It over powered the entire dish and you couldn't taste the goat cheese or dill. Pine nuts were nice though.