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!
My Private Note
Units: US | Metric
- 1Cook pasta until al dente.
- 2Drain pasta but reserve 1 cup pasta water.
- 3Meanwhile, melt butter over medium heat.
- 4Add mushrooms and garlic; saute about 5 minutes until tender and most of the juices have evaporated.
- 5Add asparagus and saute another 5 minutes or until crisp-tender.
- 6Add the farfalle to skillet; stir in the mascarpone and nutmeg and toss until cheese coats the pasta.
- 7Add 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).
- 8Stir in 1/2 cup walnuts and season pasta with salt and freshly ground pepper.
- 9Place pasta in large bowl and sprinkle with the remaining parmesan and walnuts.
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Nutritional Facts for Farfalle With Cremini, Asparagus and Walnuts
Serving Size: 1 (190 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 480.6
- Calories from Fat 161
- Total Fat 17.8 g
- Saturated Fat 5.5 g
- Cholesterol 18.9 mg
- Sodium 123.9 mg
- Total Carbohydrate 65.3 g
- Dietary Fiber 5.3 g
- Sugars 4.0 g
- Protein 17.5 g
The following items or measurements are not included: