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Fettuccine Pasta

Made with our Calivirgin Lusty Lemon Olive Oil

Servings: 6   |   Prep Time: 10 min   |   Total Time: 25 min

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  • 12 ounces fettuccine pasta
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup mascarpone cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Zest of 1 lemon
  1. In a large pot of salted boiling water, cook the fettuccine according to package instructions, until al dente. During the last 2 minutes of cooking, add the asparagus. Drain and reserve a little pasta water.
  2. In a large skillet over medium heat, add Calivirgin Lusty Lemon Olive Oil. Sauté the minced garlic for about 1 minute, until fragrant.
  3. Lower the heat and add the mascarpone cheese, stirring until melted and smooth. Gradually add the Parmesan cheese and reserved pasta water.
  4. Add the cooked fettuccine and asparagus to the skillet, tossing to coat everything in the sauce. Season with salt, pepper, and lemon zest.
  5. Plate the pasta and drizzle with a little more Calivirgin Lusty Lemon Olive Oil.
  6. Enjoy!

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