Fettuccine With Asparagus Ribbons Food

CREAMY FETTUCCINE WITH ASPARAGUS, PEAS, AND PROSCIUTTO

Steps:

• Combine the asparagus, peas, and water in a saucepan over medium heat. Cover the saucepan and cook until the vegetables are beginning to become tender, yet retain some crispness, about 5 minutes; drain any remaining liquid and set the vegetables aside.
• Melt the butter in the saucepan over medium-low heat. Stir the flour into the butter until combined, 2 to 3 minutes. Add the milk, raise heat to medium and cook, whisking frequently, until the mixture thickens, another 2 to 3 minutes. Stir the garlic powder and Parmesan cheese into the sauce; season with salt and pepper. Set aside.
• Bring a pot of lightly salted water to a boil. Cook the fettuccine in the boiling water until the pasta is cooked yet firm to the bite, about 8 minutes; drain and return the fettuccine to the pot. Stir the vegetables, the sauce, and the prosciutto into the fettuccine.

FETTUCCINE WITH ASPARAGUS RIBBONS

Steps:

• Bring a large pot of water to a boil; add salt. Prepare an ice-water bath; set aside. Blanch asparagus until just tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking (keep the water at a boil). Drain.
• Add pasta to pot; cook until just al dente. Reserve 1 cup cooking water; drain.
• Meanwhile, shave asparagus stalks (not including tips) into long ribbons with a vegetable peeler; transfer ribbons and tips to a medium bowl as you work.
• Heat oil in a large saute pan over medium heat until hot but not smoking. Add shallots; cook, stirring, until translucent, about 4 minutes. Add cream, 1/4 cup reserved cooking water, and asparagus.
• Bring to a boil; add pasta. Cook, tossing, until heated through, about 2 minutes. Add more cooking water if pasta seems dry. Stir in zest and lemon juice, and season with salt and pepper.

LINGUINE WITH ASPARAGUS AND EGG

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions, adding the asparagus in the last minute of cooking. Reserve 1 cup cooking liquid; drain pasta and asparagus and return to pot along with butter and Parmesan. Toss until butter is melted, adding enough pasta water to create a thin sauce that coats pasta.
• While pasta is cooking, in a large straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack each egg into a small bowl and gently pour into skillet. Cook until whites are set and yolks are runny, 4 minutes. With a slotted spoon, transfer eggs to a parchment-lined baking sheet.
• To serve, divide pasta among 4 bowls, top each serving with an egg, and season with salt and pepper. Sprinkle with Parmesan, if desired.

FETTUCCINE WITH ASPARAGUS, BEET GREEN PESTO, AND POACHED EGG

Steps:

• Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
• Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
• Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
• Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
• Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
• Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
• Do Ahead
• Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

ASPARAGUS FETTUCCINE CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
• Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
• Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
• Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
• Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

FETTUCCINE WITH ASPARAGUS PESTO

Steps:

• Steam or boil asparagus until just barely tender to bite, 4 to 5 minutes, drain.
• Cook pasta according to directions on package.
• Place the cooked pasta and the tips of the asparagus in a large serving bowl.
• Place the asparagus stems in a food processor along with the hot water, lemon juice, olive oil, garlic, and basil.
• Whirl until smooth.
• Pour asparagus purée over pasta, add salt, pepper, and parmesan cheese.
• Mix well to combine.

FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE

Steps:

• 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.
• Bring a large pot of salted water to a boil.
• 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.
• Drain well.
• Keep the water boiling for the pasta.
• In a large skillet, heat the olive oil over medium heat.
• Add the scallions; sauté 1 minute to soften.
• 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.
• In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
• Cook for 1 min.
• ,whisking constantly, to cook away the raw taste of the flour.
• Add the milk and cook, whisking all the while, until it comes to a boil.
• Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
• 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).
• Season with the cayenne, allspice, and more salt and pepper.
• In a small bowl, combine the breadcrumbs and the remaining grana padano.
• Season with salt and pepper and add a drizzle of olive oil.
• Mix well.
• Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
• Drain well.
• Return the fettuccine to the cooking pot.
• Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
• Toss and taste for seasoning.
• Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
• Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.