Friday, March 31, 2017

Fettuccine with Asparagus and Goat Cheese

Hello from this long lost blogger! Guys, I'm sorry I fell off the face of the earth for a while there. Life got away from me. The husband and I run a small business, and we recently moved to a new office. It was way more work than I anticipated. Like WAY more. Needless to say, blogging to a back seat to...survival.

Although my house was a giant disaster area (please don't open my closet door), I did manage to feed my family. Admittedly some nights we ate crackers and cheese for dinner, but when I was feeling slightly more ambitious, I relied on HDHH classics.

Now that it's Spring, and asparagus is on sale practically every week, I figured it was time to make Fettuccine with Asparagus and Goat Cheese.

This is totally a 20 minute meal. And it's easy clean up. Cook the pasta and asparagus in the same pot, then stir in tangy goat cheese, grainy mustard, and fresh dill for a creamy, Spring-y sauce. So easy and delicious, even I could manage it!

Dinner? You've got this!

Let's get cooking!

Fettuccine with Asparagus and Goat Cheese
Originally posted in April 2013
Serves: 6

1/3 cup pine nuts
1 pound fettuccine
2 bunches asparagus, trimmed and cut crosswise into thirds
5 ounces goat cheese
2 tablespoons grainy mustard
3 tablespoons chopped fresh dill
Salt and pepper

Preheat oven to 350 degrees. Place pine nuts on a rimmed baking dish and bake for about 5 minutes, until they are golden brown and smell toasty. (Alternatively, you can toast pine nuts in a dry skillet over medium heat, but I always burn nuts when I toast them on the stove. Feel free to live dangerously, though.)

Cook the fettuccine to al dente according to package directions in a large pot of salted boiling water. Add the asparagus during the last 5 minutes of cooking. Reserve 1 cup of the pasta cooking water before draining.

Drain the pasta and return pasta and asparagus to the pot. Stir in goat cheese, mustard, dill, and toasted pine nuts. Add pasta cooking water and stir until the cheese is melted and the pasta is evenly coated with sauce. Season to taste with salt and pepper.

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