Preparation:
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. Sauté‚for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve. |
