Creamy Fettuccine with Asparagus

1. 1

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

2. 2

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

3. 3

   Reserve 1 cup of pasta water; drain.

4. 4

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

5. 5

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

6. 6

   Season with coarse salt and ground pepper.

7. 7

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8. 8

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* Per serving · 4 servings · Values may vary.

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