Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone

Recipe by susie cooks
READY IN: 50mins




  • 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.