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| RECIPE FOR PASTA WITH GOAT CHEESE AND ASPARAGUS |
Title: Pasta With Goat Cheese And Asparagus
Category: -vegetarian
Serves: 8
Ingredients:
| 1.50 | lb | Asparagus, fresh | | 2.00 | tb | Chives, chopped fresh | | 1.00 | lb | Fettuccine | | | Pepper freshly ground | | 0.25 | lb | Goat cheese | | 2.00 | tb | Butter |
Instructions:
1.
Scrape and trim the asparagus.
Slice the spears on the bias, creating lengths of 1/4 inch.
2.
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 1/4 cup of the cooking water and drain the pasta.
3.
Melt the butter in the kettle and add the asparagus.
Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper.
Pour in the reserved water.
Toss well and serve.
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