Baked Pasta With Asparagus Lemon And Mascarpone

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From the best of fine cooking.

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Steps

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Preheat the oven to 450f.

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Spray a 9x13 pan with cooking spray.

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Heat a large pot of water to boil.

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Add asparagus and cook 2 minutes , remove with a slotted spoon and run under cold water to stop cooking process , drain well.

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Add fettuccine to boiling water and cook until al dente , about 10 minutes.

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While fettuccine is cooking , heat oil in a skillet , add scallions and saute 1 minute.

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Add asparagus , saute 1 minute.

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Remove from heat and add half the zest , lemon juice , thyme , salt , pepper.

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Mix well.

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Set aside.

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In a saucepan melt butter , add flour and mix well.

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Whisk in milk and stir until boiling , lower heat and cook until thickened.

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Remove from heat and stir in mascapone , remaining zest and 1 / 2 cup parmigiano-reggiano , whisking until smooth.

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Season with allspice , cayenne , salt and pepper.

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Mix remaining cheese , breadcrumbs , salt , pepper in a small bowl.

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For assembly:.

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Drain the cooked fettucine and return to pot.

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Stir in asparagus mixture , cheese sauce.

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Ingredients

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olive oil, asparagus, scallions, lemons, lemon, fresh thyme, salt, butter, flour, milk, mascarpone cheese, parmigiano-reggiano cheese, allspice, cayenne, fresh breadcrumb, fettuccine pasta, pignolis, cooking spray