Fettuccine With Asparagus, Lemon, Pine Nuts & Mascarpone

Ingredients

• 2 lbs asparagus ends trimmed cut in 1 inch pieces on an angle
• 0.8 cup breadcrumbs homemade
• 1 pinch ground pepper 
• 1 lb fettuccine barilla fresh dry
• 1 tablespoon flour all-purpose
• 1 pinch ground allspice 
• 4  juice of lemon 
• 2  lemon zest finely grated
• 1 cup mascarpone cheese 
• 2 tablespoons olive oil for the pan
• 0.5 cup pinenuts lightly toasted
• 1 cup parmesan grated
• 4 servings pepper black freshly ground
• 8  spring onion cut in thin rounds (whites and tender greens)
• 1 tablespoon butter unsalted
• 1 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• baking pan
• slotted spoon
• colander

Directions

1. Heat the oven to 400F or 450°F (Note the slightly higher oven temperature when baking fresh egg pasta.) Lightly coat a large, shallow baking dish with olive oil.2 Bring a large pot of salted water to a boil.3
2. Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minute Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color.4
3. Drain well.5 Keep the water boiling for the pasta.6 In a large skillet, heat the olive oil over medium heat.7
4. Add the scallions; sauté 1 minute to soften.8
5. Add the asparagus and sauté briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.9 In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.10 Cook for 1 min.11 ,whisking constantly, to cook away the raw taste of the flour.12
6. Add the milk and cook, whisking all the while, until it comes to a boil.13 Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.14 Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese).15 Season with the cayenne, allspice, and more salt and pepper.16 In a small bowl, combine the breadcrumbs and the remaining grana padano.17 Season with salt and pepper and add a drizzle of olive oil.18
7. Mix well.19 Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.20
8. Drain well.21 Return the fettuccine to the cooking pot.22
9. Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.23 Toss and taste for seasoning.24
10. Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.25
11. Bake uncovered until bubbling and golden, 15 to 20 minute
12. Serve right away.