Pasta With Goat Cheese & Asparagus Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Asparagus, fresh
2 tbsp: Chives, chopped fresh
1 lbs: Fettuccine,
Pepper freshly ground,
1/4 lbs: Goat cheese,
2 tbsp: Butter,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp