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    You are in: Home / Recipes / Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone Recipe
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    Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone

    1/1 Photo of Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    susie cooks's Note:

    Recipe from Fine Cooking Magazine

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Bring a large pot of salted water to a boil.
    3. 3
      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.
    4. 4
      Drain well.
    5. 5
      Keep the water boiling for the pasta.
    6. 6
      In a large skillet, heat the olive oil over medium heat.
    7. 7
      Add the scallions; sauté 1 minute to soften.
    8. 8
      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.
    9. 9
      In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
    10. 10
      Cook for 1 min.
    11. 11
      ,whisking constantly, to cook away the raw taste of the flour.
    12. 12
      Add the milk and cook, whisking all the while, until it comes to a boil.
    13. 13
      Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
    14. 14
      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).
    15. 15
      Season with the cayenne, allspice, and more salt and pepper.
    16. 16
      In a small bowl, combine the breadcrumbs and the remaining grana padano.
    17. 17
      Season with salt and pepper and add a drizzle of olive oil.
    18. 18
      Mix well.
    19. 19
      Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
    20. 20
      Drain well.
    21. 21
      Return the fettuccine to the cooking pot.
    22. 22
      Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
    23. 23
      Toss and taste for seasoning.
    24. 24
      Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
    25. 25
      Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.

    Ratings & Reviews:

    • on April 18, 2011

      45

      Very delicious flavor. Mine turned out a bit dry like Kitchen Witch, next time I will do what she suggested and use half the pasta (plenty for my family of four). Would also be good with a nice grilled chicken or shrimp to round out the meal. The whole family loved the flavor. Thanks for a nice change of pace!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2008

      45

      This took some time to make and I had a lot of dishes to do but it had a great flavor. Mine did turn out a bit on the dry side. I hope I can perk up the leftover with a smidgeon of cream poured on top. if I did it again, I would cut the amount of pasta and asparagus in half but keep the rest of the amounts the same. I think there were too many breadcrumbs. I did add a splash of limocello and garlic to the asparagus saute and I added some chicken in to make it a heartier one dish meal for the family. Really phenomenal flavors I will say. I am very full right now.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2008

      55

      Truly enjoyable!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone

    Serving Size: 1 (493 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 713.0
     
    Calories from Fat 247
    34%
    Total Fat 27.4 g
    42%
    Saturated Fat 5.4 g
    27%
    Cholesterol 96.7 mg
    32%
    Sodium 241.7 mg
    10%
    Total Carbohydrate 95.8 g
    31%
    Dietary Fiber 6.9 g
    27%
    Sugars 8.9 g
    35%
    Protein 26.0 g
    52%

    The following items or measurements are not included:

    lemons, zest of

    fresh thyme

    mascarpone

    grana padano

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