ASPARAGUS FETTUCCINE
Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.
Nutrition Facts : Calories 396 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 388mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.
TORTELLINI WITH ASPARAGUS & LEMON
This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add asparagus; cook and stir 3-4 minutes or until crisp-tender. Add garlic and pepper; cook 1 minute longer., Remove from heat; stir in herbs, lemon zest and lemon juice. Drain tortellini; transfer to a large bowl. Stir in cheeses and asparagus mixture.
Nutrition Facts : Calories 594 calories, Fat 28g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 843mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein.
FETTUCCINE WITH ASPARAGUS
Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil.
- Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
- Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
- Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
- Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams
FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS
Categories Pasta Roast Vegetarian Parmesan Asparagus Hazelnut Chive Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
- Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
- *Italian cream cheese; can be found at Italian markets and some supermarkets.
LEMON ASPARAGUS PASTA
Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.
Provided by Chop Suey
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
- Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
- Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g
PASTA WITH ASPARAGUS AND LEMON SAUCE
A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.
Provided by barbara
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
- Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
- Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.
Nutrition Facts : Calories 810.8 calories, Carbohydrate 103.8 g, Cholesterol 108.1 mg, Fat 37.2 g, Fiber 10.5 g, Protein 24.8 g, SaturatedFat 21.8 g, Sodium 512 mg, Sugar 9 g
CREAMY FETTUCCINE WITH ASPARAGUS
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
- 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.
- 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.
Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g
FRESH FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE
Steps:
- Heat the oven to 450°F. Lightly coat a large, shallow baking dish with olive oil. Blanch asparagus for 2 minutes then cool and dry. 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 minute, whisking constantly, to cook away the raw taste of the flour. Add the milk and cook, whisking 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 minutes. (To make a béchamel, stir milk into a butter and flour roux. A thin sauce is what you're after. Cook it until it has the consistency of heavy cream.) 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 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 minutes. Serve right away.
ASPARAGUS LEMON PASTA SALAD
Steps:
- Prepare penne according to package directions. Once cooked, toss with 1 teaspoon olive oil and chill. Cut off 1 - 2 inches of the base of asparagus and discard. Slice asparagus into 1 1/2-inch pieces. Simmer in skillet with water until tender, about 12 minutes. Drain asparagus and plunge into a bowl of ice water. This will help maintain the bright green color and stop the asparagus from cooking further. Toast pine nuts in oven until golden. In small bowl squeeze juice from lemon and grate the rind to create lemon zest. In large bowl whisk together lemon and rind, salt, pepper and remaining olive oil. Add asparagus, drained red pepper, pine nuts and pasta. Serve.
BROILED SALMON WITH MUSTARD AND LEMON
In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang to the rich, sweet fish. Covering the baking pan with a protective layer of aluminum foil helps with the cleanup, meaning you can cook dinner and wash up in under 30 minutes.
Provided by Melissa Clark
Categories dinner, easy, quick, seafood, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
- In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
- Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
- Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.
FETTUCCINI WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450F. (Note the slightly higher oven temperature I use 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 to it, about 2min. 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. Drtain well. Keep the water boiling for the pasta. In a large skillet, heat the olive oil over medium heat. Add the scallions; sautee for 2min. to soften. Add the asparagus and saute briefly, about 1 min. Take the skillet of 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 smoooth. 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 consistancy of heavy cream), 3 or 4 min. Turn off the heat, add the mascarpone, the remaining lemon zest, add half a cup of grated grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese). Season with cayenne, allspice and more salt and pepper. In a small bowl, combine the breadcrumbs and the remaining grana padano. Season with salt and pepper. Return the cooking water to a full boil and cook the fettuccini, leaving it slightly underdone. Drain awell. Return the fettuccini to the cooking pot. Add the mascarpone sauce, the pine nuts and the asparagus with all its juices. Toss and taste for seasoning. Pour ito the baking dish and sprinkle the breadcrumbs mixture evenly over the top. Bake uncovered until bubbling and golden, 15 to 20 mim. Serve right away.
FETTUCCINE WITH FRESH ASPARAGUS AND LEMON CREAM
Make and share this Fettuccine With Fresh Asparagus and Lemon Cream recipe from Food.com.
Provided by wicked cook 46
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. Using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. Drain.
- Bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. Drain.
- Meanwhile, bring the chicken broth and shallots to a boil in a large skillet. Cook until the broth has reduced by half. Add the lemon juice and lemon zest. Whisk in the sour cream.
- Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.
- Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 570.9, Fat 10.3, SaturatedFat 2.7, Cholesterol 100.8, Sodium 129.6, Carbohydrate 97.9, Fiber 7.2, Sugar 7, Protein 24.4
FETTUCCINE WITH ASPARAGUS IN LEMON CREAM SAUCE
I can't wait to try this! From one of my favorite standby cookbooks- Quick Vegetarian Pleasures by Jeanne Lemlin.
Provided by carolinajen4
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine until al dente in a large pot of boiling water.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
- Pour in about 2 tablespoons of water and cover the pan.
- Cook until the asparagus are just tender, about 5 minutes.
- Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
- Pour over the asparagus and bring to a boil.
- Drain the fettuccine and return to the pot.
- Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 537.9, Fat 21.9, SaturatedFat 10.5, Cholesterol 124.2, Sodium 474.7, Carbohydrate 67.6, Fiber 4.6, Sugar 2.9, Protein 19.1
BAKED PASTA WITH ASPARAGUS, LEMON, AND MASCARPONE
Make and share this Baked Pasta With Asparagus, Lemon, and Mascarpone recipe from Food.com.
Provided by chia2160
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 807.7, Fat 33.3, SaturatedFat 9.2, Cholesterol 113.5, Sodium 610.2, Carbohydrate 99.7, Fiber 8.2, Sugar 6.8, Protein 34.2
LEMON FETTUCCINE WITH ASPARAGUS AND SALMON CAVIAR
Categories Citrus Pasta Vegetable Side Valentine's Day Quick & Easy Parmesan Asparagus Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 6 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer. Drain. Transfer to large bowl.
- Meanwhile, stir cream, 1 tablespoon butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer. Reduce heat to low. Whisk in 2 tablespoons cheese. Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.
- Add sauce to pasta and asparagus and toss to coat. Add remaining 1 tablespoon butter, 2 tablespoons cheese, and lemon juice; toss again to coat. Season to taste with salt and pepper. Divide pasta mixture between 2 warm bowls. Spoon salmon caviar atop pasta. Sprinkle with chives and serve.
FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE
Make and share this Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone recipe from Food.com.
Provided by susie cooks
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 713, Fat 27.5, SaturatedFat 5.5, Cholesterol 96.8, Sodium 241.7, Carbohydrate 95.9, Fiber 7, Sugar 8.9, Protein 26.1
FETTUCCINE WITH MUSHROOMS AND ASPARAGUS
Steps:
- 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
- 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
- 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
- 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
- 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
- 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
- 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
- Your Nightly Specials
- Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
- Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
- Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
- Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
- Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
- Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.
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