Creamy Fettuccine with Asparagus

• 2 tbsp. Grainy mustard
• 1 log creamy goat cheese
• 1/4 c. pine nuts
• 2 tbsp. snipped fresh dill leaves
• 3/4 lb. fettuccine (or other thick-stranded pasta)
• 2 bunch asparagus

1. In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
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. Reserve 1 cup of pasta water; drain.
4. Return pasta, asparagus, and reserved pasta water to the pot.
5. Toss with goat cheese, mustard, dill, and toasted pine nuts.
6. Season with coarse salt and ground pepper.
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grainy mustard, goat cheese, pine nuts, dill, fettuccine, asparagus

Taken from www.delish.com/recipefinder/creamy-fettuccine-asparagus-recipe-mslo0312 (may not work)