Creamy Farfalle with Cremini, Asparagus, and Walnuts (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
1. 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.
2. 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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