Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone Recipe

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Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone
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Ingredients
17
Count
Nutrition
1163
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Bring a large pot of salted water to a boil.
  3. 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.
  4. Drain well.
  5. Keep the water boiling for the pasta.
  6. In a large skillet, heat the olive oil over medium heat.
  7. Add the scallions; sauté 1 minute to soften.
  8. 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.
  9. In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
  10. Cook for 1 min.
  11. ,whisking constantly, to cook away the raw taste of the flour.
  12. Add the milk and cook, whisking all the while, until it comes to a boil.
  13. Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
  14. 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).
  15. Season with the cayenne, allspice, and more salt and pepper.
  16. In a small bowl, combine the breadcrumbs and the remaining grana padano.
  17. Season with salt and pepper and add a drizzle of olive oil.
  18. Mix well.
  19. Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
  20. Drain well.
  21. Return the fettuccine to the cooking pot.
  22. Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
  23. Toss and taste for seasoning.
  24. Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
  25. Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1162.75 Kcal (4868 kJ)
Calories from fat 535.4 Kcal
% Daily Value*
Total Fat 59.49g 92%
Cholesterol 169.26mg 56%
Sodium 166.88mg 7%
Potassium 358.43mg 8%
Total Carbs 116.86g 39%
Sugars 10.06g 40%
Dietary Fiber 8.07g 32%
Protein 37.67g 75%
Vitamin C 28.8mg 48%
Iron 5.8mg 32%
Calcium 4171.4mg 417%
Amount Per 100 g
Calories 260.09 Kcal (1089 kJ)
Calories from fat 119.76 Kcal
% Daily Value*
Total Fat 13.31g 92%
Cholesterol 37.86mg 56%
Sodium 37.33mg 7%
Potassium 80.18mg 8%
Total Carbs 26.14g 39%
Sugars 2.25g 40%
Dietary Fiber 1.81g 32%
Protein 8.43g 75%
Vitamin C 6.4mg 48%
Iron 1.3mg 32%
Calcium 933.1mg 417%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.4
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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