Baked Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone (Recipe)

Baked Fettuccine With Asparagus, Lemon, Pine Nuts
& Mascarpone

2 Tbs. olive oil; more for the baking dish

2 lb. medium-thick asparagus, ends trimmed, cut into 1-inch pieces on an angle

8 scallions (white and tender green parts), cut into thin rounds finely grated zest from

2 lemons Juice from 1 lemon (about 4 Tbs.) a few sprigs fresh thyme or savory, leaves chopped Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

1 Tbs. unbleached all-purpose flour

1 cup whole milk

1 cup mascarpone

1 cup freshly grated Grana Pagano Small pinch of cayenne generous pinch of ground allspice

3 cup coarse fresh breadcrumbs

1 lb. fresh fettuccine

1 cup pine nuts, lightly toasted

1. Heat the oven to 450°F. Lightly coat a 9x13x2-inch baking dish (or four individual gratin dishes) with olive oil. Bring a large pot of salted water to a boil.  Add the asparagus pieces and blanch until crisp-tender, about 2 minutes. With  a large slotted spoon, transfer them to a colander, and run under cold water to  preserve their green color. Drain well. Keep the water boiling for the pasta. 2. In a large skillet,  heat the olive oil over medium heat. Add the scallions  and sauté for 1 minute to soften. Add the asparagus and sauté briefly, about   1 minute. Take the skillet off the heat and add half of the zest, the lemon juice,  and the thyme or savory. Season with salt and pepper, mix well, and set aside. 3. 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 all the while, until  it comes to a boil. Lower the heat a bit and cook until smooth and slightly  thickened (to about the consistency of heavy cream), 3 to 4 minutes. 4. Turn off the heat and add the remaining lemon zest, the mascarpone, and  1 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, the  allspice, and more salt and pepper. 5. In a small bowl, combine the breadcrumbs and the remaining Grana  Padano. Season with salt and pepper, add a drizzle of olive oil, and mix well. 6. 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 pine nuts, the mascarpone sauce, and the asparagus mixture. Toss and  taste for seasoning. 7. 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  immediately. 

Download Full Book 150 Recipes Click Here :