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Pasta with Lemon Cream, Sun-Dried Tomatoes and Asparagus Recipe

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This recipe for Pasta with Lemon Cream, Sun-Dried Tomatoes and Asparagus, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Collette Larsen
Added: Wednesday, January 18, 2006


1 lb. asparagus
1 lb. fettuccine
2 large shallots, finely chopped
1 1/2 tsp. lemon zest
3 T. fresh lemon juice
1/4 C. slivered oil-packed sun-dried tomatoes
3 T. unsalted butter
1 C. heavy whipping cream
parmesan curls

Trim asparagus and cut diagonally into 1/4 inch thick slices. Bring a large
pot of water to boil and add 1 tsp. salt. Cook asparagus until
crisp-tender - about three minutes. Remove to a bowl of ice cold water to
stop cooking. Drain and rserve a few tips for garnish. Cook pasta in the
same water until just tender. Reserve one cup of the past water for later.

In a deep large heavey skillet cook shallots in butter until softened, about
five minutes. Stir in cream and lemon zest and simmer, stirring
occasionally until slightly thickened. Stir in 2 T. lemon juice and add the
hot cooked fettuccine. Add the asparagus, 1/2 C. reserved pasta water, the
sun-dried tomatoes and the remaining 1 T. lemon juice. Season to taste with
salt and pepper.Heat mixture over low heat, gently tossing (and adding more pasta water as
needed if mixture becomes dry), until just heated through. Serve garnished
with reserved apsaragus tips and parmesan cheese curls made with a vegetable




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