Pasta with Asparagus in a Lemon Cream Sauce (Recipe from Episode 38)

From Cucina Simpatica, by Johanne Killeen and George Germon

2-1/2 cups heavy cream
1 teaspoon minced lemon zest
1/2 cup freshly grated pecorino romano (or Parmigiano-Reggiano) (1.5 ounces)
1/2 cup shredded fontina (1.5 ounces)
2 tablespoons ricotta
1 teaspoon kosher salt
12 ounces fresh asparagus, trimmed and sliced 1/8″ thick on the diagonal
2 tablespoons unsalted butter, melted
1 pound conchiglie rigate (pasta shells) or penne rigate

1. Preheat oven to 500°F.

2. Bring a large pot of salted water to a boil.

3. In a large bowl, whisk together the cream, lemon zest, cheeses, and salt. In a small bowl, toss the asparagus with the melted butter.

4. Parboil the pasta for 4 minutes, drain, and stir into cream mixture.

5. Divide the pasta mixture into 4 shallow ceramic gratin dishes (or just use one 9×13 pan). Top with the asparagus, placing it in a circle around the outside edges of the baking dishes. Bake until pasta is bubbly and hot and well-browned in spots, 10-13 minutes.

Yield: 4 servings

2 thoughts on “Pasta with Asparagus in a Lemon Cream Sauce (Recipe from Episode 38)

  1. susan ardis

    Loved this episode. I don’t like mac and cheese either but I adore all kinds of cheese. You guys are right on the money–it’s the cheese grease that’s wrong. Great grilled cheese sandwiches or nachos don’t seem to have the oiley/greasy problem. By the way neither does that awful blue box have grease but..then box has other problems.

  2. Alexia

    You know, macaroni and cheese for me is really about breadcrumbs. Buttery, crispy, delicious, breadcrumbs. But I love baked pasta, and I love the crusty corner. Thanks for another great episode!

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