Pasta With Goat Cheese and Asparagus

Course : Vegetables
Serves: 8
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1 1/2 pounds asparagus -- fresh
2 tablespoons chives -- chopped
1 pound fettuccine
1 teaspoon pepper -- freshly ground
1/4 pound goat cheese
2 tablespoons butter

Preparation / 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.

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