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.