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Pasta, Risotto and You

By Nancy Caivano

 

Pasta with Lemon and Roasted Asparagus

Serves 6

 

Ingredients:

10 asparagus stalks, ends snapped
1 tbsp. olive oil
Salt and pepper
1 lb pasta (I prefer fettucine
   with this, but any string pasta will do)
1 cup dry white wine
3 shallots, chopped
2 lemons
1-1/2 cups heavy cream
1/2 cup grated Pecorino Romano cheese (or Parmesan), divided
4 tbsp. cold butter
1 tbsp. chopped chives
1/4 cup chopped parsley

 

Method:

Wash and dry asparagus. Place in a baking pan large enough to hold them in one layer, and gently rub them with 1 tbsp. olive oil. Season with salt and pepper. Bake in a preheated 425 degree F oven for 15 to 20 minutes, or until golden brown, depending on thickness of stalks. Let cool. Cut into 1/2" pieces.

Cook pasta in a large pot of boiling, salted water until al dente. Drain.

Pour wine into a large skillet. Add shallots. Reduce wine by half over medium-high heat. Wash lemons well. Add the grated rind and juice from both lemons to the wine, and simmer 2 minutes more.

Add heavy cream. Bring to a boil then lower heat and add 1/3 cup Romano cheese, and season with salt and pepper. Simmer slowly, whisking constantly, about 5 minutes or until sauce begins to thicken. Cut cold butter into small pieces and add to the sauce cooking 1 minute. Add asparagus, drained pasta and remaining Romano cheese. Toss until pasta is thoroughly coated and piping hot. Add chives and parsley.

Note:
Feel free to add chicken, shrimp or scallops to this dish. Simply sauté them and add with the lemon juice.

 

Pasta Risotto and You

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Pasta, Risotto and You Archive

 

This page created April 2000


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