Fettuccini With Asparagus Lemon Pine Nuts Mascarpone Recipes

FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE

Steps:

• Heat the oven to 400F or 450°F (Note the slightly higher oven temperature when baking fresh egg pasta.) Lightly coat a large, shallow baking dish 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 left to it, about 2 minute 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 olive oil over medium heat.
• Add the scallions; sauté 1 minute to soften.
• Add the asparagus and sauté briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.
• In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
• Cook for 1 min.
• ,whisking constantly, to cook away the raw taste of the flour.
• Add the milk and cook, whisking all the while, until it comes to a boil.
• Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
• Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese).
• Season with the cayenne, allspice, and more salt and pepper.
• In a small bowl, combine the breadcrumbs and the remaining grana padano.
• 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 seasoning.
• Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
• Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.

BAKED PASTA WITH ASPARAGUS, LEMON, AND MASCARPONE

Steps:

• Preheat the oven to 450°F.
• Spray a 9x13 pan with cooking spray.
• Heat a large pot of water to boil.
• Add asparagus and cook 2 minutes, remove with a slotted spoon and run under cold water to stop cooking process, drain well.
• Add fettuccine to boiling water and cook until al dente, about 10 minutes.
• While fettuccine is cooking, heat oil in a skillet, add scallions and saute 1 minute.
• Add asparagus, saute 1 minute.
• Remove from heat and add half the zest, lemon juice, thyme, salt, pepper; mix well; set aside.
• In a saucepan melt butter, add flour and mix well.
• Whisk in milk and stir until boiling, lower heat and cook until thickened.
• Remove from heat and stir in mascapone, remaining zest and 1/2 cup parmigiano-reggiano, whisking until smooth.
• Season with allspice, cayenne, salt and pepper.
• Mix remaining cheese, breadcrumbs, salt, pepper in a small bowl.
• For assembly:.
• Drain the cooked fettucine and return to pot.
• Stir in asparagus mixture, cheese sauce, toasted nuts and mix well.
• Pour into prepared pan, top with breadcrumb mixture.
• Bake uncovered 15-20 minutes until bubbling and golden; serve.