Creamy Fettuccine with Asparagus

by Cate on July 4, 2004

Recipe courtesy of Martha Stewart
Serves 4

In a small skillet over medium heat, toast 1/4 cup pine nuts, stirring often, until golden, 2-3 minutes. In a large pot of boiling salted water, cook 3/4 pound fettuccine or other thick-strand pasta until al dente, according to package directions, adding 2 bunches of asparagus (trimmed, halved lengthwise and cut into thirds) during the last 5 minutes of cooking. Reserve one cup of pasta water, drain. Return pasta, asparagus and reserved pasta water to the pot. Toss with 4 ounces creamy goat cheese (broken into pieces), 2 tablepoons grainy mustard, 2 tablespoons fresh dill leaves and toasted pine nuts. Season with coarse salt and black pepper.

Sweetnicks’ Notes: This would taste fantastic with some grilled chicken tossed in.

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