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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 273 reviews
By Demeralda
Flushing, MI
on January 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Thank you for a "vegetarian" recipe that is unique and so delicious! This recipe will definitely go into the regular rotation at my house. It's quick and easy and I can't say enough good things about it. Many excited expletives were uttered in this household upon sampling the first bite.
By rickjoansobeck_...
Punta Gorda, FL
on October 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent...I can't imagine making any changes....freshly grated nutmeg is the key....thank you, Giada...you're one of the best!!
By dimitra helen
on July 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent, but you need to add some oomph to it, lol. Here is what I did differently: First I added Sauteed onions and garlic with one parts butter and one part EVOO with the mushrooms. Instead of cooking water being used to moisten the sauce I used cream and white wine. Right before I added the salt and pepper I added a bit of creamy goat cheese. I also used sliced almonds instead of walnuts because that's what I had. Finally at the very end I added a splash of lemon juice and parsley.
I know it seams like many changes, however if it were not for Giada's inspiration I would not have been able to take a delicious recipe and add my own touches to it. I recommend adding your favorite ingredients in this as well! Have fun with it! :
Read all 273 reviews