Creamy Fettuccine with Asparagus

Ingredients

• 2 tablespoons grainy mustard
• 4 ounces creamy goat cheese log, broken into pieces
• 2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
• ¼ cup pine nuts
• 2 tablespoons snipped fresh dill leaves
• ¾ pound fettuccine (or other thick-stranded pasta)

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. Reserve 1 cup of pasta water; dr...

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