Asparagus and Creamy Mustard Linguini

In any relationship, eventually you and your partner will come across many challenges. Things that challenge you as individuals and as a couple.

This weekend, Wes and I had one of the ultimate tests.

Being on the same team for a board game.

And not just any board game. A board game where we had to agree on what decisions to make and those decisions were timed.

I’m not going to lie. I was concerned we would be the couple of the four to rip each other’s heads off. In fact, I was REALLY concerned because as a couple, we have been together WAY less time than the other three.

But not only did we not kill each other, we killed everyone else.

WINNING.

Winning, just like this pasta dish.

You will need…

2 lbs asparagus, chopped

1 cup basil, chopped

1 pound linguini

¼ cup pine nuts

4 ounces crumbled goat cheese

1 to 2 tablespoons whole grain mustard (to taste)

Salt and pepper to taste

Start by heating a large pot with salted water on high until the water boils.

While you are waiting for the water to boil, add the pine nuts to a small pan and heat them over medium heat until they are brown and toasty.

When the pine nuts are toasted, set them aside.

Add the pasta till the boiled water and cook to the packing instructions.

With about 5 minutes left in the pasta’s cook time, add the asparagus into the pot.

When the pasta has cooked, drain the pasta but make sure to reserve 2 to 3 cups of the pasta water.

Put the pasta and asparagus back into the pot and add in the goat cheese, pine nuts and the mustard.

Adding about ¼ a cup of water at a time, alternate adding in water and stirring until your sauce is nice and creamy.

Season with salt and pepper, top with the basil and serve.

Love and Beer Floats

Angela

Asparagus and Creamy Mustard Linguini

2 lbs asparagus, chopped

1 cup basil, chopped

1 pound linguini

¼ cup pine nuts

4 ounces crumbled goat cheese

1 to 2 tablespoons whole grain mustard (to taste)

Salt and pepper to taste

Start by heating a large pot with salted water on high until the water boils.

While you are waiting for the water to boil, add the pine nuts to a small pan and heat them over medium heat until they are brown and toasty.

When the pine nuts are toasted, set them aside.

Add the pasta till the boiled water and cook to the packing instructions.

With about 5 minutes left in the pasta’s cook time, add the asparagus into the pot.

When the pasta has cooked, drain the pasta but make sure to reserve 2 to 3 cups of the pasta water.

Put the pasta and asparagus back into the pot and add in the goat cheese, pine nuts and the mustard.

Adding about ¼ a cup of water at a time, alternate adding in water and stirring until your sauce is nice and creamy.

Season with salt and pepper, top with the basil and serve.