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Kosher recipe: Creamy Fettuccine with Asparagus
Published: 01/28/2009 by Chef Mendy
Serves 4 - Prep time: 15 minutes INGREDIENTS ¼ cup pine nuts Coarse salt and fresh ground pepper ¾ pound fettuccine (or other thick-stranded pasta) 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds 4 ounces creamy goat cheese (or feta cheese), broken into pieces 2 tablespoons grainy mustard 2 tablespoons snipped fresh dill leaves DIRECTIONS 1) In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes. 2) In a large pot of boiling salted water, cook the fettuccine until al dente (when fully cooked but firm) roughly 8-9 minutes, according to the package instructions, adding the asparagus during the last 5 minutes of cooking. Reserve 1 cup of the pasta water; drain. 3) Return pasta, asparagus, and reserved pasta water to the pot. Toss with the goat cheese, mustard, dill, and toasted pine nuts. Season with salt and pepper. SERVE IMMEDIATELY. Total time: 30 minutes Live Eat Be Happy MB
