Fettucini with Asparagus and Fresh Goat Cheese

To make the fresh egg pasta all you need is 2 cups of all-purpose flour and 3 large eggs, beaten. Pulse the flour with a metal blade in a food processor to distribute and aerate; then add the eggs and process until the dough forms into a ball, about 30 seconds. Turn the dough ball out onto a dry work surface and knead until smooth (1-2 minutes). Cover with plastic wrap and let rest for at least 15 minutes up to 2 hours. Then use a pasta machine to roll out the dough and cut (per your pasta machine instructions).

To prepare for the sauce, steam 1 pound of 1-inch asparagus pieces until just tender (about 2 min). Set aside. Then place 3 ounces of fresh goat cheese (crumbled), 1/4 cup heavy cream, and 1 clove of minced garlic into a small bowl and combine. Chop about 2 Tbsp of fresh mint leaves. Meanwhile, bring about 4 quarts of water to a boil with a Tbsp of salt and cook your pasta until al dente. Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the pot. Stir in the asparagus, goat cheese mixture, and mint; and use the reserved cooking water to moisten as necessary. Season with salt and pepper to taste and serve immediately. Enjoy!