Ingredients

Instructions

  1. Preheat the oven to 450°F.
  2. Spray a 9x13 pan with cooking spray.
  3. Heat a large pot of water to boil.
  4. Add asparagus and cook 2 minutes, remove with a slotted spoon and run under cold water to stop cooking process, drain well.
  5. Add fettuccine to boiling water and cook until al dente, about 10 minutes.
  6. While fettuccine is cooking, heat oil in a skillet, add scallions and saute 1 minute.
  7. Add asparagus, saute 1 minute.
  8. Remove from heat and add half the zest, lemon juice, thyme, salt, pepper; mix well; set aside.
  9. In a saucepan melt butter, add flour and mix well.
  10. Whisk in milk and stir until boiling, lower heat and cook until thickened.
  11. Remove from heat and stir in mascapone, remaining zest and 1/2 cup parmigiano-reggiano, whisking until smooth.
  12. Season with allspice, cayenne, salt and pepper.
  13. Mix remaining cheese, breadcrumbs, salt, pepper in a small bowl.
  14. For assembly:
  15. Drain the cooked fettucine and return to pot.
  16. Stir in asparagus mixture, cheese sauce, toasted nuts and mix well.
  17. Pour into prepared pan, top with breadcrumb mixture.
  18. Bake uncovered 15-20 minutes until bubbling and golden; serve.