Creamy Farfalle w/ Cremini, Asparagus & Walnuts

By á-8166

Ingredients

• 1 pound farfalle pasta
• 3 tbsp. butter
• 1 pound cremini mushrooms thickly sliced
• 1 pound thin asparagus trimmed cut crosswise into 1 in. pieces
• 1 cup mascarpone cheese
• pinch freshly grated nutmeg
• 3/4 cups toasted walnuts
• 1/4 cup freshly grated parmensan

Details

Servings 6

Preparation

Step 1

Boil, cook farfalle until al dente, about 12 minutes. Drain and reserve 1 cup of pasta water. Melt butter in heavy large skillet over medium heat. Add mushrooms and saute until tender and most of juices have evaporated about 5 minutes.

Add farfalle. Stir in mascarpone cheese and nutmeg and toss until cheese coats pasta, adding the reserved cooking liquid 1/4 cup at at time to moisten. Stir in 1/2 cup of walnuts.

Season the pasta to taste, with salt and pepper. Sprinkle with parmesan cheese and remaining 1/4 cup walnuts.