Awesome Pasta with Goat Cheese & Asparagus

Directions

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.