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Baked Fettuccine and Asparagus with Lemon, Pine Nuts and Mascarpone

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 2 Tbs. olive oil, more for the pan
  • 2 Lb. medium-thick asparagus, ends trimmed, cut in 1-in. pieces on an angle
  • 8 scallions, cut in thin rounds
  • Finely grated zest from two lemons
  • Juice from 1 large lemon (about 1/4 cup)
  • Few sprigs of thyme or savory, leaves chopped
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 1 Tbs. flour
  • 1 cup whole mile
  • 1 cup mascarpone
  • 1 cup grated Parmigiano Reggiano
  • Generous pinch of allspice
  • Small pinch of cayenne
  • 3/4 cup fresh breadcrumbs
  • 1 lb. fettuccine
  • 1/2 cup pine nuts, lightly toasted

Details

Preparation

Step 1

Heat the oven to 450. Lightly coat a 9"x13" shallow baking dish or four individual baking dishes with olive oil. Bring a large pot of salted water to a boil. Add the asparagus and blanch until tender, but with a slight bite, about 2 minutes. Scoop it from the water with a large slotted spoon, set it in a colander and run it under cold water to preserve its green color. Drain well. Keep the water boiling for the pasta.

In a large skillet, heat the oil over medium heat. Add the scallions, saute 1 minute to soften. Add the asparagus and saute briefly, about 1 minute. Take the skillet off the heat and add half of the zest, the lemon juice, thyme, salt and pepper and mix well.

In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth. Cook for 1 minute, stirring constantly, to cook away the raw taste of the flour. Add the milk and stir constantly cooking until it comes to a boil. Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream) about 3 - 4 minutes.

Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the Parmigiano, whisking until the mixture is fairly smooth. Season with the allspice, cayenne, salt and pepper.

In a small bowl, combine the breadcrumbs and the remaining Parmigiano. Season with salt and pepper and add a drizzle of olive oil. Mix well.

Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone. Drain well. Return the fettuccine to the cooking pot. Add the mascarpone sauce, the pine nuts and the asparagus with all its juices. Toss and taste for the seasoning. Pour into the baking dish and sprinkle with the breadcrumb mixture. Bake uncovered until bubbling and golden, 15 - 20 minutes.

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