Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone

Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone created by Kitchen Witch Steph

Recipe from Fine Cooking Magazine

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@susie cooks
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@susie cooks
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"Recipe from Fine Cooking Magazine"

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  1. Ricklish
    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!
  2. Kitchen Witch Steph
    Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone Created by Kitchen Witch Steph
  3. Kitchen Witch Steph
    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.
  4. rosslare
    Truly enjoyable!
  5. ellie_
    I also picked this recipe to use up some Mascarpone and was so glad I did! Although I thought this was a lot of work, the taste was worth every second. I also liked the idea of using the same water for the pasta and asparagus - and will be using that trick in future recipes. Thanks for sharing this keeper!
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