Cheesy Farfalle with Asparagus, Mushrooms and 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.
or butter, or half butter and half oil
crimini, thickly sliced
thin, trimmed, cut crosswise into 1-inch pieces
or cream cheese
coarsely chopped, toasted
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.