Farfalle
Mushrooms
Asparagus
1
cup Marscapone Cheese
nutmeg
salt and pepper
1/2
cup chopped walnuts, toasted
Parmesan cheese
Saute asparagus and mushrooms in olive oil until tender crisp. Cook farfalle, reserving 1/2 cup pasta water. Combine pasta water with Marscapone. Season with salt and pepper and nutmeg. Combine with asparagus/mushroom mixture, pasta and walnuts. Top with Parmesan.
