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Cheesy Farfalle with Asparagus, Mushrooms & Toasted Walnuts

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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.

 

Yield

8 servings

Prep

12 min

Cook

16 min

Ready

28 min

Ingredients

Amount Measure Ingredient Features
salt
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1 pound pasta
farfalle
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3 tablespoons olive oil
or butter, or half butter and half oil
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1 onions
chopped
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1 pound mushrooms
crimini, thickly sliced
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2 cloves garlic
freshly minced
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1 pound asparagus
thin, trimmed, cut crosswise into 1-inch pieces
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1 cup mascarpone cheese
or cream cheese
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1 pinch nutmeg
freshly grated
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¾ cup walnuts
coarsely chopped, toasted
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4 tablespoons Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
1 x salt
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453.6 g pasta
farfalle
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45 ml olive oil
or butter, or half butter and half oil
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1 each onions
chopped
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453.6 g mushrooms
crimini, thickly sliced
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2 cloves garlic
freshly minced
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453.6 g asparagus
thin, trimmed, cut crosswise into 1-inch pieces
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237 ml mascarpone cheese
or cream cheese
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1 pinch nutmeg
freshly grated
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177 ml walnuts
coarsely chopped, toasted
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6E+1 ml Parmesan cheese
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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.



* not incl. in nutrient facts Arrow up button

Comments


Deborah Blumenthal

TRY THIS!

 

 

Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 37133% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 47mg 2%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 19%
Sugars g
Protein 29g
Vitamin A 9% Vitamin C 10%
Calcium 7% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 
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