It has been a very busy, very hot and sunny but lovely weekend, from Friday evening to Sunday we just didn’t seem to stop but still found the time some how to try some new lovely meals and this Lemon Feta and Mascarpone Pasta with Grilled Asparagus was one that I have had on my Pinterest board for ages and fancied trying.
Like many pasta dishes this was very simple to cook, extremely filling and tasted out of this world, I am not sure that using feta in an Italian dish is completely acceptable but hey, it tastes good and I have to say a dish I will be making time and time again. I also have to confess that Hubby nearly ruined this dinner, he had forgotten to get the cream and trying to make it without it was just not working, we ended up with a very runny sauce, which we had to save with a little cornflour, but it all worked out in the end and we will get it right next time !
I have been trying to remember in which order we had the meals, we had an old Bill Granger recipe on one evening, which had some horrific photo’s, so I retook them and have updated that post and a gorgeous vegetable curry which I can not wait to blog as it was delicious, but all I know is that I have started the week shattered and with a busy week a head I think its going to be a long week. Thankfully the weather is forecast as being gorgeous so I think a simple week of cooking, lots of salads, new potatoes and BBQ meat are on the agenda.
I hope you had a lovely weekend and I hope you give this yummy lemon and fun pasta a try, even if its just to use this incredible pasta!
Serve 4 to 6
500g Garofalo Fusilli Lunghi
1 large bunch asparagus ends trimmed
1 tablespoon olive oil
salt and fresh black pepper, to taste
2 tablespoons unsalted butter
8 ounces mascarpone cheese
1 cup double cream
2 cups milk
8 ounces feta cheese, finely crumbled or grated
1/4 cup fresh lemon juice
1 teaspoon freshly grated lemon zest
pinch of crushed red pepper (optional)
1/4 cup flat leaf parsley, chopped
Preheat your grill to high heat.
Place the asparagus in a baking dish, coat with olive oil and sprinkle salt and pepper over them. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove and chop into thirds.
Alternately, you may roast the asparagus by preheating the oven to 400 degrees.
Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. Remove and chop into thirds.
Heat a large pan with high sides over medium-high heat, add the butter, cream, milk, and mascarpone and feta cheeses. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the lemon juice, lemon zest, crushed red pepper and a good pinch of pepper, whisking until the cheese has fully melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and asparagus to the sauce and toss well. Cook another 1-2 minutes to warm through. Add the parsley and toss. Serve immediately with fresh feta or parmesan.