Fettuccine with Asparagus and Brown Buttered Pine Nuts
Fettuccine in a mascarpone cream sauce with asparagus, baby spinach, and brown buttered pine nuts - your new favorite spring dinner!
Yield: 4-6 servings
  • 1 lb fettuccine
  • 2 tbsp olive oil
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 1 lb asparagus, trimmed and cut into 1-inch lengths
  • 5 oz baby spinach
  • 8 oz mascarpone cheese
  • ¼ cup heavy cream
  • salt and black pepper, to taste
  • ¼ cup butter
  • ½ cup pine nuts
  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Reserve ½ cup pasta cooking water, then drain and set aside.
  2. Meanwhile, heat the olive oil in a large pan over medium heat. Add the shallot and garlic cloves to the pan. Saute for 4-5 minutes, or until tender and fragrant.
  3. Stir in the asparagus and saute for another 4-5 minutes, or until tender. Add the baby spinach and cook until just wilted, then stir in the mascarpone cheese and heavy cream. Simmer for 2-3 minutes, or until the mascarpone has melted and the sauce has thickened.
  4. Toss with the cooked fettuccine, adding pasta water as needed if the sauce is too thick.
  5. In a small saucepan, melt the butter over medium heat. Add the pine nuts to the pan and cook until the butter has browned and the pine nuts are toasted. Remove from the heat immediately.
  6. Divide the pasta evenly among serving plates and top with the brown butter and pine nuts. Serve warm.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/05/fettuccine-with-asparagus-and-brown-buttered-pine-nuts.html