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Baked Fusilli with Asparagus, Green Peas and Lemon
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Brief Description
Vegetables bring a hint of Spring to a winter pasta dish
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Main Ingredient
Fusilli Pasta
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Category: Pasta
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Feb 17, 2013
Number of Servings:
Ingredients:
- 5 quarts - Salted Water
- 2 1/2 cups - Heavy Cream
- 2 teaspoons - Lemon Zest finely grated
- 1/2 cups - Fontina grated
- 1/2 cups - Pecorino Romano grated
- 1/2 cups - Parmesan Cheese grated
- 2 tablespoons - Ricotta
- 1/4 cups - Yellow Onion finely minced
- 1 1/2 cups - Frozen Peas thawed
- 1 dashes - Tabasco
- 1 1/4 teaspoons - Salt
- 1 teaspoons - Black Pepper
- 14 ounces - Asparagus cut on diagonal, 1/8-inch thick
- 1 - Red Onion sliced into paper-thin rings
- 2 tablespoons - Unsalted Butter melted
- 1 pounds - Fusilli
Directions:
Preheat oven to 500 degrees. Bring 5 quarts salted water to a boil over high heat. Meanwhile, in a large bowl combine heavy cream, finely grated lemon zest, grated fontina, grated pecorino Romano, grated Parmesan, ricotta, finely minced yellow onion, thawed frozen peas, a dash Tabasco, salt and black pepper.
In a separate bowl, toss fresh asparagus, cut on a diagonal to 1/8-inch thick, red onion, sliced into paper-thin rings, and unsalted butter, melted. Season with salt and pepper to taste.
Parboil fusilli 4 minutes. Drain and add to bowl with cream mixture. Transfer mixture to a large gratin dish. Pasta should be no more than 1-inch deep. If necessary, use a second dish. Sprinkle asparagus-onion mixture and additional Parmesan over top. Bake until bubbly and asparagus begins to brown, 12-15 minutes. Let rest a few minutes before serving.
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