| 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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