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  1. Lemon Pasta with Roasted Asparagus

  2. 10 asparagus stalks, ends snapped

  3. 1 Tbsp olive oil, divided

  4. 1/2 tsp salt, divided

  5. 12 oz fettuccine

  6. 1 cup dry white wine

  7. 3 shallots, chopped

  8. 3 lemons

  9. 1 1/2 cups whipping cream

  10. 1/3 cup plus 2 Tbsp grated Parmesan cheese, divided

  11. 1/8 tsp cayenne pepper

  12. 4 Tbsp butter

  13. 1 Tbsp minced chives

  14. 1 Tbsp minced mint

  15. Wash and dry asparagus. Place stalks in a baking pan large enough

  16. to hold them in one layer, and gently rub them with 1/2 tablespoon

  17. olive oil. Sprinkle 1/4 teaspoon salt over the asparagus and bake

  18. 425 degree oven for 12 to 15 minutes, depending upon

  19. the thickness of the stalks. when cool enough to handle, cut into 1/2-inch pieces. In a generous amount of salted boiling water, cook the fettuccine

  20. until al dente. Drain, place in a bowl and toss with 1/2 tablespoon

  21. olive oil.

  22. Pour wine into a large skillet or pan. Add shallots. Reduce over

  23. medium heat to one half. Wash lemons well with soap and water,

  24. rinse and dry. Add grated rind and juice from 2 lemons to the

  25. wine. Simmer 2 minutes.

  26. Add cream. Bring to a boil, then lower heat and add 1/3 cup cheese,

  27. 1/4 teaspoon salt and cayenne pepper. Simmer slowly, whisking

  28. constantly, about 4 minutes, or until sauce begins to thicken.

  29. Cut cold butter into small pieces and add to the sauce, cooking 1

  30. minute. Add asparagus, pasta and 2 tablespoons cheese. Toss until

  31. pasta is thoroughly coated with sauce and heated through.

  32. Divide pasta evenly in heated plates or soup bowls. Sprinkle with

  33. grated peel from remaining lemon, chives and mint.

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