Baked Pasta With Asparagus Lemon And Mascarpone Recipe

Ingredients for Baked Pasta With Asparagus Lemon And Mascarpone

• Olive Oil
• 1 pound asparagus, trimmed
• 1/4 cup thinly sliced scallions
• Lemons
• Lemon
• Fresh Thyme
• Salt and pepper to taste
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Mascarpone Cheese
• Parmigiano Reggiano Cheese
• 1/4 teaspoon ground allspice
• Pinch of cayenne pepper
• Fresh Breadcrumb
• Fettuccine Pasta
• Pignolis
• Cooking Spray

How to Make Baked Pasta With Asparagus Lemon And Mascarpone

1. Preheat oven to 450°F (232°C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes. Remove with a slotted spoon, immediately rinse under cold water to stop cooking, and drain well.
3. Add fettuccine to the boiling water and cook until al dente, about 10 minutes. Reserve about 1 cup of pasta water before draining.
4. While pasta cooks, heat olive oil in a skillet over medium heat. Add scallions and sauté for 1 minute.
5. Add the cooked asparagus and sauté for another minute.
6. Remove from heat and stir in half the lemon zest, lemon juice, thyme, salt, and pepper. Mix well and set aside.
7. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
8. Gradually whisk in milk until smooth. Bring to a simmer, reduce heat, and cook until thickened, about 5 minutes, stirring frequently.
9. Remove from heat and stir in mascarpone cheese, remaining lemon zest, and 1/2 cup Parmigiano-Reggiano. Whisk until smooth and creamy. Season with allspice, cayenne, salt, and pepper.
10. In a small bowl, combine remaining Parmigiano-Reggiano cheese, breadcrumbs, salt, and pepper.
11. Drain the cooked fettuccine and return it to the pot. Add the asparagus mixture, cheese sauce, and toasted nuts. Toss gently to combine. Add a little pasta water if needed to loosen the sauce.
12. Pour the pasta mixture into the prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top.
13. Bake uncovered for 15-20 minutes, or until bubbly and golden brown.
14. Let stand for 5 minutes before serving.