Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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