Creamy Fettuccine with Asparagus

1. 1

   In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.

2. 2

   In a large pot of boiling salted water, cook the fettuccine until al dente, according to the package instructions, adding the asparagus during the last 5 minutes of cooking.

3. 3

   Reserve 1 cup of the pasta water; drain.

4. 4

   Return pasta, asparagus, and reserved pasta water to the pot.

5. 5

   Toss with the goat cheese, mustard, dill, and toasted pine nuts.

6. 6

   Season with salt and pepper.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.