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Farfalle With Mascarpone, Asparagus, And Hazelnuts


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  • 2 pounds slender asparagus trimmed, and cut 2" lengths diagonally - (abt 6 cups)
  • 3 tablespoons olive oil
  • 1 pound farfalle (bow-tie pasta)
  • 1 container mascarpone cheese - (8 oz)
  • 2/3 cup freshly-grated Parmesan cheese
  • 1/2 cup hazelnuts toasted, husked, and coarsely chopped
  • 3 tablespoons chopped fresh chives
  • Parmesan cheese shavings


Servings 4


Step 1

Preheat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.

Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.

This recipe yields 4 servings.

Serve with: Italian Pinot Grigio • arugula with balsamic vinaigrette • warm ciabatta • vanilla gelato topped with fresh strawberries

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