Creamy Fettuccine With Asparagus

2 Tbs grainy mustard
4oz creamy goat cheese log, broken into pieces
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
1/4 cup pine nuts
2 Tbs snipped fresh dill leaves
3/4 lb 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; drain.
3) Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

Review:  This did not have a strong goat cheese flavor.  The mustard really balanced out the flavors and made an even dish.  It was tasty and really filling.