Creamy Fettuccine with Asparagus

• 1/4 cup pine nuts
• Coarse salt and fresh ground pepper
• 3/4 pound fettuccine (or other thick-stranded pasta)
• 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
• 4 ounces creamy goat cheese, broken into pieces
• 2 tablespoons grainy mustard
• 2 tablespoons snipped fresh dill leaves

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

pine nuts, salt, fettuccine, bunches, goat cheese, grainy mustard, dill

Taken from www.epicurious.com/recipes/food/views/creamy-fettuccine-with-asparagus-383200 (may not work)