Fresh Fettuccine with Asparagus, Lemon, Pine Nuts & Mascarpone

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

Ingredients

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

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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

  • $19.99
    23%off
    Château la Violette Red Bordeaux Blend Pomerol
    Château la Violette Red Bordeaux Blend Pomerol 2006
  • $24.29
    26%off
    Sonoma Coast Vineyards Chardonnay Sonoma Coast Gold Ridge Hills
    Sonoma Coast Vineyards Chardonnay Sonoma Coast Gold Ridge Hills 2010
See More Deals »






Snooth Media Network