Fettuccine with Asparagus, Lemon, Pine Nuts & Mascarpone: A Springtime Symphony on a Plate

There’s a particular magic that happens when spring awakens, and the first tender spears of asparagus emerge, signaling a shift from the hearty stews of winter to lighter, brighter fare. I remember a moment, years ago, standing in a bustling market, the air alive with the promise of warmer days. Amongst the vibrant displays, a farmer presented his prize – bunches of the most verdant, firm asparagus I had ever seen. It immediately sparked an idea, a vision of a dish that would capture that very essence: the crispness of the vegetable, the zest of citrus, the creamy embrace of cheese, and the satisfying chew of perfectly cooked pasta. This fettuccine dish, with its delicate balance of flavors and textures, has since become a cherished springtime ritual in my kitchen, a celebration of simple, seasonal ingredients elevated to something truly special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian

Ingredients

For the Asparagus and Sauce Base:

• 2 tablespoons olive oil, plus more for the pan
• 2 lbs medium-thick asparagus, ends trimmed, cut into 1-inch pieces on an angle
• 8 scallions, cut into thin rounds (whites and tender greens)
• 2 teaspoons finely grated lemon zest (from about 2 lemons)
• 1 lemon, juiced (about 4 tablespoons)
• 3–5 sprigs fresh thyme or 3–5 sprigs fresh savory, leaves chopped
• Salt and freshly ground black pepper to taste

For the Mascarpone Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1 cup mascarpone
• 1 cup Parmesan cheese or 1 cup Romano cheese, finely grated
• 1 pinch cayenne pepper
• 1 pinch ground allspice

For the Topping and Pasta:

• ¾ cup homemade breadcrumbs
• 1 lb fresh fettuccine or 1 lb dry fettuccine
• ½ cup pine nuts, lightly toasted

Equipment Needed

• Large pot
• Large skillet
• Medium saucepan
• Large shallow baking dish
• Colander
• Whisk
• Large slotted spoon

Instructions

1. Preheat your oven to 400°F. Lightly coat a large, shallow baking dish with olive oil. Note that a slightly higher oven temperature is beneficial when baking fresh egg pasta, helping it achieve a lovely texture.
2. Bring a large pot of generously salted water to a rolling boil.
3. Carefully add the asparagus to the boiling water and blanch it until it is tender but still retains a slight, satisfying bite. This should take about 2 minutes.
4. Using a large slotted spoon, promptly scoop the asparagus from the boiling water. Immediately transfer it to a colander and run it under cold water to halt the cooking process and preserve its vibrant green hue.
5. Drain the asparagus thoroughly.
6. Keep the pot of water on the heat; you’ll need it to cook the pasta.
7. In a large skillet, heat the 2 tablespoons of olive oil over medium heat.
8. Add the sliced scallions to the skillet and sauté for 1 minute, just until they begin to soften.
9. Introduce the blanched asparagus to the skillet and sauté briefly for about 1 minute more.
10. Remove the skillet from the heat. Stir in half of the lemon zest, the lemon juice, the chopped thyme or savory, and season with salt and pepper to your liking. Mix everything well and set aside.
11. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until a smooth paste forms.
12. Cook this mixture, whisking constantly, for 1 minute to eliminate any raw flour taste.
13. Gradually pour in the milk, whisking continuously as you go, until the sauce comes to a boil.
14. Lower the heat slightly and continue to cook, whisking all the while, until the sauce is smooth and has thickened to a consistency similar to heavy cream. This should take approximately 3 to 4 minutes.
15. Turn off the heat. Stir in the mascarpone, the remaining lemon zest, and ½ cup of the grated Parmesan or Romano cheese. Whisk until the mixture is mostly smooth. A slight graininess from the cheese is acceptable.
16. Season the sauce with cayenne pepper, allspice, and additional salt and pepper as needed.
17. In a small bowl, combine the breadcrumbs with the remaining ½ cup of grated Parmesan or Romano cheese.
18. Season this breadcrumb mixture with salt and pepper, and drizzle in a bit of olive oil. Mix well to ensure even coating.
19. Return the pasta cooking water to a full boil. Add the fettuccine and cook it until it is slightly al dente – tender but still with a noticeable bite.
20. Drain the fettuccine well.
21. Return the drained fettuccine to its cooking pot.
22. Add the prepared mascarpone sauce, the lightly toasted pine nuts, and the reserved asparagus mixture with all its flavorful juices to the pot with the pasta.
23. Toss everything gently to coat the pasta evenly. Taste and adjust seasoning if necessary.
24. Pour the pasta mixture into the prepared baking dish.
25. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
26. Bake uncovered in the preheated oven for 15 to 20 minutes, or until the topping is bubbling and gloriously golden brown.
27. Serve immediately, allowing everyone to savor the delightful aromas and flavors.

Expert Tips & Tricks

The beauty of this dish lies in its simplicity, but a few insider tips can elevate it further. When trimming your asparagus, don’t discard the woody ends; they can be used to add a subtle asparagus flavor to stocks or broths. If you’re short on time and can’t make homemade breadcrumbs, good quality store-bought ones will work, but toasting them in a dry pan for a few minutes before adding the olive oil and cheese will greatly improve their flavor and texture. For an extra layer of richness, consider adding a splash of dry white wine to the mascarpone sauce after you’ve cooked out the flour; let it bubble and reduce slightly before adding the milk. If you find your asparagus is very thin, you may need to reduce the blanching time slightly to avoid it becoming too soft.

Serving & Storage Suggestions

This Fettuccine with Asparagus, Lemon, Pine Nuts & Mascarpone is best served piping hot, straight from the oven, allowing the breadcrumb topping to retain its delightful crispness. A simple green salad with a light vinaigrette makes a perfect accompaniment, offering a refreshing counterpoint to the creamy pasta. Leftovers, if any, can be stored in an airtight container in the refrigerator for up to 2 days. While the breadcrumb topping may lose some of its crispness upon refrigeration, the flavors will meld beautifully. To reheat, gently warm individual portions in a low oven (around 300°F or 150°C) or in a covered skillet over low heat until heated through. Avoid microwaving, as this can make the pasta mushy and the topping soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	713 kcal
Calories from Fat		247 g
Total Fat	27.5 g	42%
Saturated Fat	5.5 g	27%
Cholesterol	96.8 mg	32%
Sodium	241.7 mg	10%
Total Carbohydrate	95.9 g	31%
Dietary Fiber	7 g	27%
Sugars	8.9 g	35%
Protein	26.1 g	52%

Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe sings with its current ingredient list, it also offers a canvas for delightful variations. For a gluten-free option, use gluten-free fettuccine and ensure your breadcrumbs are also gluten-free. If you’re not a fan of mascarpone, a good quality cream cheese or even a thick Greek yogurt could be substituted, though they will impart a slightly different flavor and texture. For a touch of earthiness, consider adding some sautéed mushrooms alongside the asparagus. A sprinkle of red pepper flakes can add a welcome bit of heat for those who enjoy a spicier kick.

FAQs (Frequently Asked Questions)

Q: Can I use dry pasta instead of fresh fettuccine?
A: Absolutely! You can use 1 lb of dry fettuccine. Just be sure to cook it according to package directions, aiming for al dente, as it will finish cooking in the oven.

Q: What kind of asparagus should I use?
A: Medium-thick asparagus spears work best. They have a good balance of tenderness and structure, ensuring they don’t become mushy when blanched and sautéed.

Q: Can I make this dish ahead of time?
A: You can prepare the mascarpone sauce and the asparagus mixture a day in advance and store them separately in the refrigerator. Cook the pasta just before assembling and baking for the best results.

Q: Is it okay to omit the breadcrumb topping?
A: While the breadcrumb topping adds a delightful crunchy contrast, you can omit it if you prefer. The dish will still be delicious, though it will be creamier throughout.

Q: What is the role of mascarpone in this recipe?
A: Mascarpone provides a luxurious, creamy richness to the sauce, giving it a velvety texture and a subtle, sweet dairy note that beautifully complements the lemon and asparagus.

Final Thoughts

This Fettuccine with Asparagus, Lemon, Pine Nuts & Mascarpone is more than just a recipe; it’s an invitation to savor the season. It’s a dish that brings a smile to my face with every bite, a testament to how simple, fresh ingredients, treated with care, can create something truly memorable. I encourage you to gather your loved ones, embrace the beauty of spring, and bring this delightful pasta to your table. I’d be thrilled to hear about your creations and any personal touches you add. Perhaps a crisp, chilled Pinot Grigio or a bright, dry Sauvignon Blanc would be a wonderful accompaniment to this springtime feast. Enjoy!