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Creamy Fettuccine with Asparagus

Toasted pine nuts add crunch to this combo of fettuccine and asparagus.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2005


  • 1/4 cup pine nuts
  • 3/4 pound fettuccine (or other thick-stranded pasta)
  • 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
  • 4 ounces creamy goat cheese log, broken into pieces
  • 2 tablespoons grainy mustard
  • 2 tablespoons snipped fresh dill leaves
  • Coarse salt and ground pepper


  1. In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.

  2. 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.

  3. 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.


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