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Creamy Farfalle with Cremini, Asparagus, and Walnuts

Creamy Farfalle with Cremini, Asparagus, and Walnuts
Prep Time
15 min
Cook Time
15 min
Yields
6 - 8 servings

Creamy Farfalle with Cremini, Asparagus, and Walnuts

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ingredients

Salt
1
lb(s) farfalle pasta
3
Tbsp butter
1
lb(s) cremini mushrooms, thickly sliced
1
lb(s) thin asparagus, trimmed, cut crosswise into 1-inch pieces
1
cup mascarpone cheese
1
pinch nutmeg, freshly grated
¾
cup walnuts, toasted
¼
cup parmesan, freshly grated
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directions

Step 1

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.

Step 2

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.

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