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Pasta With Goat Cheese and Asparagus

1 1/2 lb Asparagus, fresh
2 tb Chives, chopped fresh
1 lb Fettuccine
Pepper freshly ground
1/4 lb Goat cheese
2 tb Butter


Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1/4 inch. 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 1/4 cup of the cooking water and drain the pasta. 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.




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