Creamy Fettuccine with Asparagus

Prep Time:
15 mins
Total Time:
30 mins

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


  • ¼ cup pine nuts

  • ¾ 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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