Fettuccine With Asparagus And Lemon Cream
|Fettuccine pasta||1 Pound (Imported Dried Or Quick Homemade)|
|Kosher salt/Coarse salt||To Taste|
|Unsalted butter||4 Tablespoon (1/2 Stick)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Lemon||1 Large, zest grated|
|White pepper||To Taste|
|Freshly grated nutmeg||1 Pinch|
|Tender young asparagus||1 1⁄2 Pound, cleaned, trimmed, and cut into 1 1/2 inch pieces|
|Red bell pepper||1 Small, peeled, seeds and membranes removed, cut into fine dice|
|Freshly grated parmesan cheese||1 Cup (16 tbs) (Imported)|
|Fresh flat leaf parsley leaves||1⁄4 Cup (4 tbs), coarsely torn (For Garnish)|
Bring a large pot of salted water to boil.
Add the dried pasta, stirring to separate the strands.
Follow the package directions and cook until al dente, 10 to 15 minutes.
If using fresh pasta, cook it for 1 to 2 minutes after the sauce is ready.
Meanwhile, melt the butter in a large, heavy skillet over low heat.
When it is melted, stir in the cream, lemon zest, salt, pepper, nutmeg, and asparagus and simmer gently, shaking the pan occasionally, until the asparagus is crisp-tender, about 7 to 8 minutes.
Stir in the red pepper and continue cooking for another 2 to 3 minutes.
Taste to adjust the seasonings, if necessary.
When the pasta is cooked, drain it, and stir it into the sauce.
Sprinkle half the Parmesan cheese over the pasta, and toss to blend well.