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Under 30 Minutes

Creamy Fettuccine with Asparagus

  • Prep:
  • Total Time:
  • Servings: 4
Creamy Fettuccine with Asparagus

Source: Everyday Food, May 2005


  • 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)


  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.

Reviews (2)

  • PenelopeRB 19 Apr, 2010

    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.

  • tonyadusold 23 Apr, 2009

    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.

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