Gluten Free Rotini with Asparagus, Lemon, Pine Nuts & Mascarpone
I made this recipe last night and turned it Gluten-Free. This dish is a bit labour-intensive, but can be pre-made and baked at the last minute for a dinner party. This dish is sure to impress even the douchiest foodie your partner is friend's with.
Below is the adapted recipe:
2 Tbs. olive oil; more for the pan
2 lb. medium-thick asparagus, ends trimmed, cut in 1-inch pieces on an angle
5 scallions (whites and tender greens), cut in thin rounds
Finely grated zest from 2 lemons
Juice from 1 lemon (about 4 Tbs.)
A few sprigs fresh thyme or savory, leaves chopped
Kosher salt and freshly ground black pepper
1 Tbs. all-purpose flour (I subbed for 1 Tbs. of Brown rice flour. Worked perfectly)
1 cup whole milk (3/4 cup of 6% creamer)
2 cup grated Grana Padano cheese (reserve 1 cup for topping)
1/4 Tsp ground allspice (I added more nutmeg, but I love nutmeg)
3/4 cup homemade breadcrumbs (Nixed this obviously)
1 lb. fresh fettuccine (Mrs. Leepers' Corn rotini)
1/2 cup pine nuts, lightly toasted
Heat the oven to 450°F. Lightly coat a large, shallow baking dish with olive oil. Bring a large pot of salted water to a boil. Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minutes. Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color. Drain well. Keep the water boiling for the pasta.
In a large skillet, heat the olive oil over medium heat. Add the scallions; sauté 1 minute to soften. Add the asparagus and sauté briefly, about 1 minute. Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.
In a medium saucepan, heat the butter and [rice] flour over medium heat, whisking until smooth. Cook for 1 minute, whisking constantly, to cook away the raw taste of the flour. Add the milk and cook, whisking all the while, until it comes to a boil. Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minutes.
Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the Grana Padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese). Season with the cayenne, allspice, nutmeg, and more salt and pepper.
In a small bowl, combine the breadcrumbs and the remaining Grana Padano. Season with salt and pepper and add a drizzle of olive oil. Mix well.
Return the cooking water to a full boil and cook the fettuccine corn pasta, leaving it slightly underdone (5 minutes). Drain well. Return the fettuccine to the cooking pot. Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices. Toss and taste for seasoning. Pour into the baking dish and sprinkle the breadcrumb mixture remaining cup of grana padano evenly over the top. Bake uncovered until bubbling and golden, 15 to 20 minutes. Serve right away.
Now...ladies and gents, if you've read this far, you've surely drooled all over yourself. This dish isn't for the faint of heart, or the people watching their figure. Each serving is about 1000 calories and 57 grams of fat. (seriously, holy fuck). It is however, the most delicious pasta dish I have ever made.
