Awesome Pasta with Goat Cheese and Asparagus
Awesome Pasta with Goat Cheese and Asparagus recipe 21
goat (chevre) cheese
Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of ¼ inch.
In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should be al dente. Reserve ¼ cup of the cooking water and drain the pasta.
Melt the butter in the kettle and add the asparagus. Sauté for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.