Fresh Fettuccine With Asparagus Lemon Pine Nuts 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.

ASPARAGUS FETTUCCINE

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.

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.

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.

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.

FETTUCCINE WITH ASPARAGUS

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.

FETTUCCINI WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE

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.

CREAMY FETTUCCINE WITH ASPARAGUS

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.