Farfalle With Cremini, Asparagus and Walnuts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I saw this on Everyday Italian yesterday and really wanted to try it, mainly because I love both mushrooms and asparagus, and have been wanting a recipe to use up some of the mascarpone cheese in our fridge! I liked it a lot, and my husband loved it. I preferred mine without walnuts, so you may want to serve these on the side. It is so quick to make that it's sure to become a regular at our house! Keep in mind, however, that this is a very mild pasta, most likely very different from what you're used to! Ingredients:
salt |
1 lb farfalle pasta |
3 tablespoons butter |
1 -2 garlic clove, minced |
1 lb cremini mushroom, thickly sliced |
1 lb thin asparagus, trimmed, cut into 1 inch pieces |
1 cup mascarpone cheese |
1 pinch freshly grated nutmeg |
3/4 cup walnuts, toasted |
1/4 cup freshly grated parmesan cheese (or more to taste) |
Directions:
1. Cook pasta until al dente.
2. Drain pasta but reserve 1 cup pasta water.
3. Meanwhile, melt butter over medium heat.
4. Add mushrooms and garlic; saute about 5 minutes until tender and most of the juices have evaporated.
5. Add asparagus and saute another 5 minutes or until crisp-tender.
6. Add the farfalle to skillet; stir in the mascarpone and nutmeg and toss until cheese coats the pasta.
7. Add a bit of the pasta water at a time to moisten (you do not need to use entire cup, just put enough in to moisten to your preference).
8. Stir in 1/2 cup walnuts and season pasta with salt and freshly ground pepper.
9. Place pasta in large bowl and sprinkle with the remaining parmesan and walnuts.
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