Recipe by hepcat1
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!
Top Review by zephanie
We gobbled this up with roasted chicken, though we also added some onion to it and used pine nuts instead of walnuts. The mascarpone cheese made the sauce easy to make, but since it is so mild to begin with (not to mention expensive) if I make this regularly I would not be ashamed to sub cream cheese!
- 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 See How It's Made
- Cook pasta until al dente.
- Drain pasta but reserve 1 cup pasta water.
- Meanwhile, melt butter over medium heat.
- Add mushrooms and garlic; saute about 5 minutes until tender and most of the juices have evaporated.
- Add asparagus and saute another 5 minutes or until crisp-tender.
- Add the farfalle to skillet; stir in the mascarpone and nutmeg and toss until cheese coats the pasta.
- 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).
- Stir in 1/2 cup walnuts and season pasta with salt and freshly ground pepper.
- Place pasta in large bowl and sprinkle with the remaining parmesan and walnuts.