Recipe - Pasta With Goat Cheese And Asparagus

1 One half pound Asparagus, fresh
2 tablespoon Chives, chopped fresh
1 pound Fettuccine
Pepper freshly ground
One fourth pound Goat cheese
2 tablespoon Butter

1. Scrape and trim the asparagus. Slice the spears on the bias, creating
lengths of One fourth 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 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini