Name: Pasta with Goat Cheese and Asparagus
Ingredients: 1 1/2 lb Asparagus, fresh; 2 tb Chives, chopped fresh; 1 lb Fettuccine; Pepper freshly ground; 1/4 lb Goat cheese; 2 tb Butter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Vegetables, Cheese/eggs	8	Servings

INGREDIENTS

1 1/2	lb	Asparagus, fresh
2	tb	Chives, chopped fresh
1	lb	Fettuccine
		Pepper freshly ground
1/4	lb	Goat cheese
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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