In a small skillet over medium heat, toast pine nuts, stirring often until golden, 2-3 minutes. In a large pot of boiling water, cook fettucine until al dente, adding asparagus for last 5 minutes of cooking.
Reserve 1 C of pasta water and then drain. Return pasta, asparagus and reserved pasta water to pot. Break apart cheese and toss into pot with mustard, dill and pine nuts. Serve with pepper and salt.
Originally Submitted
1/1/2008
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