Fettuccine with Asparagus and Lemon Cream Sauce

Fettuccine with Asparagus and Lemon Cream Sauce
Boston magazine

1 lb fettuccini pasta
2 bunches asparagus, snapped, in 1" pieces
4 T butter
4 shallots, chopped
1/2 c heavy cream
rind and juice from 1 lemon
1 c Parmesan, grated

Bring a large pot of salted water to a boil. Add the fettuccine. Cook, stirring occasionally, for 5 minutes. Add the asparagus and cook 2 minutes more, or until asparagus and pasta are tender, but still have some bite. Dip a heatproof measuring cup into the pasta water and remove 1 cup. Drain the pasta mixture into a colander, and return to the pot.

Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallots and cook, stirring often, for 5 minutes. Add the cream, lemon rind and juice, 1 cup Parmesan, ½ cup pasta cooking water, salt, and pepper.

Pour the sauce over the pasta mixture, and cook, tossing gently, for 2 minutes or until the mixture is hot. Add more pasta cooking water, 2 tablespoons at a time, to make a saucier dish. Taste for seasoning and add more salt and pepper, if you like. Divide among 4 deep bowls and sprinkle with Parmesan.

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