Fresh Fettuccine with Asparagus, Lemon, Pine Nuts & Mascarpone

Fresh Fettuccine with Asparagus, Lemon, Pine Nuts & Mascarpone
Photo by Scott Phillips


  • ¾ cup homemade breadcrumbs
  • Finely grated zest from 2 lemons
  • 8 scallions (whites and tender greens), cut in thin rounds
  • 1 Tbs. all-purpose flour
  • 1 cup whole milk
  • 1 lb. fresh fettuccine
  • ½ cup pine nuts, lightly toasted
  • + 10 more ingredients
    • 1 cup grated Grana Padano cheese
    • A few sprigs fresh thyme or savory, leaves chopped
    • Kosher salt and freshly ground black pepper
    • Juice from 1 lemon (about 4 Tbs.)
    • 2 lb. medium-thick asparagus, ends trimmed, cut in 1-inch pieces on an angle
    • Generous pinch ground allspice
    • 2 Tbs. olive oil; more for the pan
    • 1 Tbs. unsalted butter
    • Small pinch cayenne
    • 1 cup mascarpone

Heat the oven to 450°F. 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 minutes. Scoop it from the water with a large slotted spoon, set it in a colander, an...

View full recipe at Fine Cooking


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