Farfalle With Cremini, Asparagus and Walnuts
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- salt
- 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
- 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.
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Reviews
-
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!
-
I've just finished making this for the first time (literally just put the bowl down). I'm sure I'll be making this mild pasta again. I might play with it next time to add some kick. Garlic, at least. I'm not used to pasta without garlic... and yes, I added lots of extra parmesan. I'd also double the veggies; I prefer more veggie than pasta. But make sure that most or all of it will be eaten fresh. The leftovers aren't as good.
Tweaks
-
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!
RECIPE SUBMITTED BY
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After growing up in central Wisconsin, I moved to California and spent my 20's and part of my 30's there. I've since moved to the east coast to a small village in Northern Virginia - a huge change! We moved here mainly so we could live in an area better suited to raising children and closer to family. Although it's an adjustment, we really love it here. My husband and I were married in Feb 2003 and had our first daughter, Kylie, in Aug 2004. Our second daughter, Katie, was just born in July 2006. I was an HR Director until I became Mom, and I wouldn't trade this job for anything in the world!
I began cooking when I became a stay-at-home-mom, mostly out of necessity. We used to eat out for every meal...and I do mean EVERY meal. When our income was cut in half after my "early retirement", eating out was no longer an option. Therefore, if I was going to continue to eat all the delicious food I was accustomed to, I was going to have to...oh, the horror!!!...COOK IT MYSELF!!! I had grown up baking with my mom, but hadn't actually baked in years and had always left the cooking to her. To my utter surprise and delight (not to mention my husband's SHOCK and delight)...I loved it! Then, to find Recipezaar...well, it's become a much loved hobby and something I'll surely do for the rest of my life!
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