Fettuccine With Fresh Asparagus And Lemon Cream Recipes

FETTUCCINE WITH ASPARAGUS IN LEMON CREAM SAUCE

Steps:

• Cook fettuccine until al dente in a large pot of boiling water.
• Meanwhile, heat the oil in a large skillet over medium heat.
• Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
• Pour in about 2 tablespoons of water and cover the pan.
• Cook until the asparagus are just tender, about 5 minutes.
• Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
• Pour over the asparagus and bring to a boil.
• Drain the fettuccine and return to the pot.
• Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
• Serve immediately.

FETTUCCINE WITH ASPARAGUS

Steps:

• Bring a large pot of salted water to boil.
• Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
• Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
• Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
• Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

PAPPARDELLE WITH ASPARAGUS AND LEMON

Steps:

• Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.

FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS

Steps:

• Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
• Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
• In a skillet, melt the butter over medium heat.
• Add the garlic and cook for 1 minute.
• Combine broth and cornstarch, add to pan and bring to a boil.
• Cook, stirring, until broth starts to thicken, about 1 minute.
• Remove from heat and add cream, juice, salt, and peppers.
• Stir to combine.
• Add pasta and vegetables to the sauce, tossing gently to coat.
• Serve immediately.

ASPARAGUS FETTUCCINE

Steps:

• Cook fettuccine according to package directions.
• Meanwhile, in large skillet, saute the asparagus, onion and garlic in butter until tender.
• Add the remaining ingredients.
• Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended.
• Drain fettuccine; toss with asparagus mixture.

THE BEST ASPARAGUS LEMON PASTA

Steps:

• Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE

Steps:

• 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.

PASTA WITH ASPARAGUS-LEMON SAUCE

Steps:

• Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
• Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
• Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
• Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
• Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
• Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
• Serve immediately.

ASPARAGUS LEMON PASTA

Steps:

• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.