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
Directions
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.
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By judije5
Columbus, OH
on April 15, 2013
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Definitely not bland! I started with half a red onion chopped and 1 clove minced garlic and sauteed in butter olive oil mix. Added the chopped asparagus and cooked for 5 minutes. Added the farfalle, Marscapone, Parmesan, and 3/4C. pasta water. Covered and warmed until the marscapone melts and makes everything creamy. Delicious!
By lolson02_11614029
columbus, IN
on March 17, 2013
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This was delicious. Don't know why anyone would say it's bland. Don't over cook your asparagus. Timing is a bit tricky if preparing a meal alone (at least it is for me. I didn't think it needed a full pound of pasta so I adjusted accordingly. Forgot to add pasta water and had drained it all off so used some milk instead. Probably not a cup. Definitely a keeper recipe. Had with grilled pork chops and honey glazed carrots.
By mezanon
Milwaukee, WI
on March 31, 2012
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This was a great recipe for a quick and easy weeknight dinner. Delicious!
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