posted by Chefshell 03-20-99 1:34 PM
Penne with Asparagus, Cheese, and Lemon Cream Sauce
1 tsp. olive oil
1 lb. asparagus, trimmed and cut diagonally into 1 inch pieces
2 bunches scallions, trimmed, cut into 1 inch diagonal pieces
1/4 cup crumbled gorgonzola or blue cheese
1/2 cup parmigiano-reggiano cheese, grated
1/2 cup dry white wine
2 tsp. fresh grated lemon zest
1/4 cup fresh basil, fine chiffonade or ribbon
12 oz. penne pasta, cooked in salted water, 1/4 cup water reserved
Salt, pepper and red chili flakes to taste
In a skillet heat oil over medium heat. Add asparagus, scallions, and
wine and cook stirring occasionally until tender and wine has almost
evaporated, about 10 to 12 minutes.
Meanwhile, in a large bowl, whisk cheeses and lemon zest. Using pasta
water, use about 1/4 cup or less to stir into cheese and zest and stir
until creamy.
Drain pasta and add to bowl with cheeses to coat. Add
vegetables and toss well.
Season with salt, pepper and chili flakes. Garnish with basil.