Ingredients

Salt
1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

Instructions

Bring a large pot of salted
water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12
minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms
and saute until tender and most of the juices have evaporated, about 5 minutes. Add the
asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the
farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta,
adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of
walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large
bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.