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Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone

Source of Recipe

Fine Cooking


List of Ingredients

2 tablespoons olive oil, more for the pan
2 lbs medium-thick asparagus, ends trimmed,cut in 1 inch pieces on an angle
8 scallions, cut in thin rounds (whites and tender greens)
2 finely grated lemons, zest of
1 lemon, juice of (about 4 Tbs.)
3-5 sprigs fresh thyme or fresh savory, leaves chopped
salt & freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 cup mascarpone
1 cup grated grana padano or parmesan cheese or romano cheese
1 pinch cayenne
1 pinch ground allspice
3/4 cup homemade breadcrumbs
1 lb fresh fettuccini or dry fettuccini
1/2 cup pine nuts, lightly toasted



Recipe

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.