Baked Pasta With Asparagus Lemon And Mascarpone Recipes

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.

LEMON ASPARAGUS PASTA

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.

FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS

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.

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.

ASPARAGUS LEMON PASTA

Steps:

• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

PASTA WITH ASPARAGUS-LEMON SAUCE

Steps:

• Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
• Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
• Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
• Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
• Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
• Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
• Serve immediately.