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


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.


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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