Cheesy Farfalle with Asparagus, Mushrooms & Toasted Walnuts
Loved the browned onions and mushrooms that really added tons of flavor, also enjoyed the tender-crunch and freshness from the asparagus. The toasted walnuts just added enough nutty touch and brought everything together.
Yield
8 servingsPrep
12 minCook
16 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
salt
|
*
|
||
| 1 | pound |
pasta
farfalle |
|
| 3 | tablespoons |
olive oil
or butter, or half butter and half oil |
|
| 1 |
onions
chopped |
*
|
|
| 1 | pound |
mushrooms
crimini, thickly sliced |
|
| 2 | cloves |
garlic
freshly minced |
|
| 1 | pound |
asparagus
thin, trimmed, cut crosswise into 1-inch pieces |
|
| 1 | cup |
mascarpone cheese
or cream cheese |
*
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| ¾ | cup |
walnuts
coarsely chopped, toasted |
|
| 4 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt
|
*
|
| 453.6 | g |
pasta
farfalle |
|
| 45 | ml |
olive oil
or butter, or half butter and half oil |
|
| 1 | each |
onions
chopped |
*
|
| 453.6 | g |
mushrooms
crimini, thickly sliced |
|
| 2 | cloves |
garlic
freshly minced |
|
| 453.6 | g |
asparagus
thin, trimmed, cut crosswise into 1-inch pieces |
|
| 237 | ml |
mascarpone cheese
or cream cheese |
*
|
| 1 | pinch |
nutmeg
freshly grated |
*
|
| 177 | ml |
walnuts
coarsely chopped, toasted |
|
| 6E+1 | ml |
Parmesan cheese
|
|
Directions
Bring a large pot of salted water to a boil.
Stir in the farfalle and cook until al dente, stirring occasionally, 11 to 13 minutes.
Drain, reserving 1 cup of pasta water.
Meanwhile, heat the oil or melt the butter in a heavy large skillet over medium heat.
Add the onions, stirring often, and cook for about 5 minutes, or until the onions are soft and browned.
Stir in the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes more.
Stir in the asparagus and sauté until the asparagus is crisp-tender, 4 to 6 minutes.
Stir in the farfalle.
Stir in the mascarpone or cream cheese 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 toasted walnuts. Season with salt and pepper to taste.
Mound the pasta in a large bowl.
Sprinkle with the parmesan and remaining ¼ cup of walnuts. Serve.
