Food & Cooking Recipes Ingredients Pasta and Grains Creamy Fettuccine with Asparagus 3.5 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Toasted pine nuts add crunch to this combo of fettuccine and asparagus. Ingredients 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 Directions In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes. 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. 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. Rate it Print