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Pasta with goat cheese and asparagus

Yield: 8 servings

Ingredients:

• 1 1/2 lb Asparagus fresh Pepper freshly ground
• 2 tb Chives chopped fresh 1/4 lb Goat cheese
• 1 lb Fettuccine 2 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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