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Creamy Fettuccine with Asparagus

Creamy Fettuccine with Asparagus

Everyday Food, May 2005 http://www.marthastewart.com/316791/creamy-fettuccine-with-asparagus
3.666665
Rated
73.3333100(12)12
  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 4

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

  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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