Lemon asparagus fettuccine
Tempt your tastebuds with this simple pasta dish.
Photo by Gwénaël Le Vot
SERVES 4
1 pound asparagus, each stalk trimmed and cut into thirds
1 pound fettucine
3 tablespoons butter
¾ cup heavy cream
2 tablespoons lemon zest
¼ cup lemon juice, freshly squeezed
Kosher salt
White pepper
1/3 cup fresh oregano and thyme, chopped
½ cup fresh Parmesan cheese, grated
In a steamer over hot water, steam asparagus until tender but still firm, about 4 minutes. Drain and set aside. Cook fettucine according to instructions and set aside.
In a large skillet over medium-low heat, heat butter and cream. Whisk in lemon zest and juice. (If making ahead, at this point, cool sauce, pasta and asparagus and refrigerate separately. The following day, reheat sauce and continue with recipe.)
Remove sauce from heat and stir in fettucine and asparagus until well coated. Add salt, pepper and herbs, and toss again. Sprinkle generously with Parmesan cheese and serve. To make ahead, store pasta, sauce and vegetables separately.
Chef’s Tip
For make-ahead pasta:
- Cook pasta according to instructions until al dente (cooked, but still firm).
- Rinse, drain and cool to room temperature.
- Place in a container with a lid.
- Add 1 teaspoon of olive oil and mix well, to prevent pasta from sticking together.
- Seal and refrigerate. Pasta will keep up to three days.
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Easy dinner party—Take the stress out of entertaining with Chef Belinda Smith-Sullivan’s menu of delicious dishes, including chicken cacciatore, that can be made ahead and quickly finished on the day of your party.