Creamy Farfalle with Cremini, Asparagus and Walnuts
(from austincook’s recipe box)
Source: Giada De Laurentis
Serves 6 peopleCategories: Pasta
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.