Wednesday, February 21, 2007

Mascarpone Farfalle with Cremini, Asparagus and Walnuts

This recipe is quick and simple, which makes it a favorite in our home for weeknights, but it's flavors are delicious enough to be served to special guests. It also makes a wonderful Lenten dinner. The recipe is fine as is, but I increase the mascarpone and nutmeg to my taste and substitute pecans for the walnuts. Enjoy!

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

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.

Recipe courtesy Giada De Laurentiis


Goslyn said...

That looks sooooo good.

cyberpenguin said...

It IS good. I can vouch for that, having made it several times! :)

Kate said...

Thanks for sharing. This is one of our favorite pasta dishes. I've just been asked to pass the recipe on to 2 family members. The last time I made it asparagus didn't look good at the store so I substituted blanched broccoli florets. Turned out very well.