CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS image

Yield 6-8 servings

Number Of Ingredients 8

1 pound farfalle pasta
3 tablespoons butter
1 pound cremini (baby portabello's) mushrooms, thickly sliced (or morels in season)
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
¼ tablespoon freshly grated nutmeg
¾ cup walnuts, toasted
¼ cup freshly grated Parmesan

Steps:

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 the pasta, reserving 1 cup of pasta water. 2. Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes. 3. Add the asparagus and sauté 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 ¼ cup at a time to moisten. Stir in ½ cup of walnuts. Season the pasta, to taste, with salt and pepper. 4. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining ¼ cup of walnuts. Serve immediately