1 1/2 lb asparagus, fresh
2 tbsp chives, chopped fresh
1 lb fettuccine
1 pepper freshly ground
1/4 lb goat cheese
2 tbsp butter
A Recipe for
Pasta With Goat Cheese & Asparagus
Do vegetarians eat animal crackers? |
| Author Unknown |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
This Recipe for Pasta With Goat Cheese & Asparagus is one of thousands in the Recipes-to-go Cheese Cookbook.
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
If you enjoy this Pasta With Goat Cheese & Asparagus Recipe - you should enjoy the recipe collections you can find on the websites below:
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
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Food Tip |
This is a recipe for Pasta With Goat Cheese & Asparagus from the recipe cookbook of Recipes-to-go (Cheese)
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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| Steve Elbert |
1. Scrape and trim the asparagus. Slice the spears on the bias,
creating lengths of 1/4 inch.
2. 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. 3. 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.
Serves: 8
Pasta With Goat Cheese & Asparagus Recipe brought to you by Recipes To-Go