Awesome Pasta with Goat Cheese & Asparagus
Awesome Pasta with Goat Cheese and Asparagus recipe
Yield
8 servingsPrep
10 minCook
13 minReady
23 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
fresh |
|
| 2 | tablespoons |
chives
fresh |
|
| 1 | pound |
pasta, fettuccine
|
|
| 2 | tablespoons |
black pepper
ground |
|
| ¼ | pound |
goat (chevre) cheese
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
fresh |
|
| 3E+1 | ml |
chives
fresh |
|
| 453.6 | g |
pasta, fettuccine
|
|
| 3E+1 | ml |
black pepper
ground |
|
| 113.4 | g |
goat (chevre) cheese
|
|
| 3E+1 | ml |
butter
|
|
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.
