(Catherine Smart for The Boston Globe)
Fettuccine with asparagus and lemon cream sauce
(Catherine Smart for The Boston Globe)
May 9, 2012
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Serves 4
Fresh asparagus is the star in this simple springtime pasta. When the fettucine is almost cooked, drop in the asparagus and drain the two together. Meanwhile, cook shallots in a little butter with cream, lemon rind and juice, Parmesan, and plenty of black pepper. The dish is easy enough for a weeknight, elegant enough for a dinner party.
| Salt and pepper, to taste | |
| 1 | pound dried fettuccine |
| 2 | bunches fresh asparagus, ends snapped, stalks cut into 1-inch pieces |
| 4 | tablespoons butter |
| 4 | shallots, chopped |
| ½ | cup heavy cream |
| Grated rind and juice of 1 lemon | |
| 1 | cup grated Parmesan cheese |
| Extra grated Parmesan (for serving) |
1. Bring a large pot of salted water to a boil. Add the fettuccine. Cook, stirring occasionally, for 5 minutes. Add the asparagus and cook 2 minutes more, or until asparagus and pasta are tender, but still have some bite. Dip a heatproof measuring cup into the pasta water and remove 1 cup. Drain the pasta mixture into a colander, and return to the pot.
2. Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallots and cook, stirring often, for 5 minutes. Add the cream, lemon rind and juice, 1 cup Parmesan, ½ cup pasta cooking water, salt, and pepper.
3. Pour the sauce over the pasta mixture, and cook, tossing gently, for 2 minutes or until the mixture is hot. Add more pasta cooking water, 2 tablespoons at a time, to make a saucier dish. Taste for seasoning and add more salt and pepper, if you like. Divide among 4 deep bowls and sprinkle with Parmesan. Catherine Smart
© Copyright 2013 Globe Newspaper Company.
