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 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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Pasta with oil, grilled asparagus and goat cheese uses a few other important ingredients, like tomatoes, for additional flavor. Learn about pasta with oil, grilled asparagus and goat cheese with help from an experienced culinary professional in this free video clip.
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