Fettuccine with Asparagus and the Best Goat Cheese Ever!
1/4 cup pine nuts
3/4 pound fettuccine
2 bunches asparagus, trimmed and cut into 2 inch pieces
4 ounces goat cheese, cut into pieces
2 tablespoons grainy mustard
2 tablespoons chopped fresh dill
1. Toast pine nuts in a small skillet until golden, about 2-3 minutes
2. Cook pasta in salted water until al dente, adding asparagus in last 5 minutes of cooking time. Reserve 1 cup of pasta water and drain.
3. Return pasta, asparagus and reserved pasta water to pot and toss with goat cheese, mustard, dill and pine nuts. Season with salt and fresh ground pepper and serve.