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Creamy Fettuccine with Asparagus

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Creamy Fettuccine with Asparagus

Prep: 15 minutes
Total: 30 minutes

Ingredients

Serves 4

  • 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

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 3/4 pound fettuccine (or other thick-stranded pasta) 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.
From Everyday Food, May 2005

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