I love goat cheese. It always tastes to me like Spring. Asparagus also makes me think of Spring. I so want the nice weather right now. Despite the fact that I'm still coughing from a cold, it's finally getting nice enough to start thinking about eating outside and grilling.
In fact, grilling was what made me decide that I needed to make this recipe. J and I dusted off the BBQ for the first time of the season the other night to grill salmon. I thought of this as a perfect foil with the grilled fish. I was right. It was lovely. It made a fantastic lunch the next day too.
I present to you now from the April 2005 edition of Everyday Food Creamy Fettuccine with Asparagus:
3/4 lb fettuccineFrom Everyday Food, April 2005
1/4 c toasted pine nuts
1 bunch asparagus, trimmed, stalks cut in half lengthwise, and cut in thirds
4 oz goat cheese, cut into pieces
2 Tbsp grainy mustard
2 tsp dried dill
1. In a large pan, bring enough water to a boil the pasta. With 5 minutes to go, add the cut asparagus to steam. Reserve 1 cup of the pasta water when the pasta is al dente before draining the pasta and asparagus.
2. Return pasta to the pan, adding the water and remaining ingredients. Toss until well combined. Season with salt and pepper.
J told me I could make this again. It made a nice lunch later too.