Pasta Risotto & You

By Nancy Caivano


Pasta with Lemon and Roasted Asparagus

Serves 6



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



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.

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


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This page created April 2000