Creamy Farfalle with Cremini, Asparagus, and Walnuts

Creamy Farfalle with Cremini, Asparagus, and Walnuts

farfalle 3

From February 9, 2005:  I made this for dinner last night…it was delicious.  I’m not a big walnut fan and don’t usually have them in the pantry,  so I used toasted pecans (it’s a Texas thing) instead and it tasted just fine.  The Marscapone cheese is a little bland, so make sure to season well with salt and pepper.  This recipe makes A LOT!

 

Creamy Farfalle with Cremini, Asparagus, and Walnuts

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.

farfalle 2

Recipe by Giada De Laurentiis,   http://www.foodtv.com

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