Cheesy Farfalle with Asparagus, Mushrooms and Toasted Walnuts

Cheesy Farfalle with Asparagus, Mushrooms & Toasted Walnuts

Name: Cheesy Farfalle with Asparagus, Mushrooms and Toasted Walnuts
Yield: 8
Cuisine: Fusion
Ingredients: salt; pasta; olive oil; onions; mushrooms; garlic; asparagus; mascarpone cheese; nutmeg; walnuts; parmesan, parmigiano-reggiano cheese, grated

Submitted by happyzhangbo

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 servings

PREP

12 min

COOK

16 min

READY

28 min

Ingredients

SALT *

POUND PASTA
farfalle

TABLESPOONS OLIVE OIL
or butter, or half butter and half oil

ONIONS
chopped *

POUND MUSHROOMS
crimini, thickly sliced

CLOVES GARLIC
freshly minced

POUND ASPARAGUS
thin, trimmed, cut crosswise into 1-inch pieces

CUP MASCARPONE CHEESE
or cream cheese *

PINCH NUTMEG
freshly grated *

CUP WALNUTS
coarsely chopped, toasted

TABLESPOONS 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.