Penne Cremini -- With Sun-Dried Tomatoes and Walnuts
Ready In: 25 mins
Serves: 2-4
Ingredients
- 1 lb penne
- 1 cup cremini mushroom, sliced
- 1 tablespoon butter
- 1⁄4 cup sun-dried tomato (I like to slice them into thick strips)
- 1 tablespoon mascarpone cheese
- 8 stalks asparagus, blanched and chopped (diagonally)
- salt and pepper, to taste
- 1 1⁄2 cups heavy cream
- 1⁄2 cup parmesan cheese, grated (freshly grated works & tastes the best)
- 1⁄2 cup walnuts, chopped
Directions
- Bring a 5-quart pot with salted water to a boil and add pasta.
- Preheat sauté pan and melt butter.
- Add mushrooms and sauté for about 2 minutes.
- Add the heavy cream. Bring to a boil and add sun-dried tomatoes. Reduce cream by about ¼. Add mascarpone, stirring to incorporate, then the asparagus. Season with salt and pepper and reduce heat. Sauce should have a medium thick consistency.
- When pasta is al dente, drain and return to pot. Stir in sauce and Parmesan.
- To serve, place in 2 bowls and top with walnuts.
- Suggested wine: 2002 Distant Bay Pinot Noir, Monterey County.
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