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     
 
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.

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