Baked Fusilli with Asparagus, Green Peas and Lemon Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Vegetables bring a hint of Spring to a winter pasta dish

    Main Ingredient:

    Fusilli Pasta

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 30 min

    Source

    WSJ Off Duty, 2/16/2013, by Gail Monaghan

    Posted By:

    wsjrecipes

    Posted On:

    February 17, 2013

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