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Pasta of the Week: Fettuccini with Marscapone, Lemon and Asparagus

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Remember all those lemons? Try this for a fabulous, quick pasta:

6 oz. fresh linguini, taglitelle or fettucini
zest from 3 lemons
4 oz. marscapone
fresh asparagus
1 T. olive oil
freshly ground pepper
1/4 c. parmigiano or Pecorino

Place marscapone in a large serving bowl to get room temperature. Stir in the zest from two of the lemons. Blanch asparagus for 1-2 minutes. Drain and pat dry. Cut spears into thirds. While you are boiling the pasta, saute the asparagus in 1 T. olive oil, lots of freshly ground black pepper and the zest from the third lemon. Drain pasta, toss with marscapone until it is completely melted, add asparagus and grated cheese.

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Comments (1)

I love this combination. It is so perfect for spring. I use the same ingredients for a baked version with a bechamel sauce with the marscapone. Hmmmm... this may just be dinner tonight.

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