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Pasta with goat cheese and asparagus
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| Artist: |
_ |
| Categories: |
Asparagus, Cheese, Cheese & Eggs, Pastas & Noodles, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Scrape and trim the asparagus. | | 2 | Slice the spears on the bias, creating lengths of ?inch. | | 3 | In a kettle, bring 3 quarts of water to a boil. | | 4 | Add the fettuccine, boiling vigorously for 9 to 12 minutes. | | 5 | Do not overcook; the pasta should be al dente. | | 6 | Reserve ?cup of the cooking water and drain the pasta. | | 7 | Melt the butter in the kettle and add the asparagus. | | 8 | Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. | | 9 | Pour in the reserved water. | | 10 | Toss well and serve. |
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