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!
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
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
3 comments:
That looks sooooo good.
It IS good. I can vouch for that, having made it several times! :)
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.
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