Creamy Farfalle with Cremini, Asparagus, and Walnuts (recipe)

[Guest guest]

i made this for dinner last night...it was delicious.

i didn't have walnuts, so i used toasted pecans. this

recipe makes A LOT!

 

Creamy Farfalle with Cremini, Asparagus, and Walnuts

Recipe courtesy Giada De Laurentiis

 

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 6 to 8 servings

 

Salt

1 pound farfalle pasta

3 tablespoons butter

1 pound cremini mushrooms, thickly sliced

1 pound thin asparagus, trimmed, cut crosswise into

1-inch pieces

1 cup mascarpone cheese

Pinch freshly grated nutmeg

3/4 cup walnuts, toasted

1/4 cup freshly grated Parmesan

 

Bring a large pot of salted water to a boil. Add the

farfalle and cook until al dente, stirring

occasionally, about 12 minutes. Drain, reserving 1 cup

of pasta water.

Meanwhile, melt the butter in a heavy large skillet

over medium heat. Add the mushrooms and saute until

tender and most of the juices have evaporated, about 5

minutes. Add the asparagus and saute until the

asparagus is crisp-tender, about 5 minutes. Add the

farfalle. Stir in the mascarpone and nutmeg and toss

until the cheese coats the pasta, adding the reserved

cooking liquid 1/4 cup at a time to moisten. Stir in

1/2 cup of walnuts. Season the pasta, to taste, with

salt and pepper. Mound the pasta in a large bowl.

Sprinkle with the Parmesan and remaining 1/4 cup of

walnuts. Serve.

 

recipe source: www.foodtv.com

 

 

 

 

 

 

 

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[Guest guest]

This sounds so good, and done in 30 minutes.... perfect.

Thanks for the recipe, Susie.

 

~ pt ~

 

The lyf so short, the craft so long to lerne.

~ Geoffrey Chaucer ( in Middle English)

 

, " artichoke72x " <

artichoke72x> wrote:

> i made this for dinner last night...it was delicious.

> i didn't have walnuts, so i used toasted pecans. this

> recipe makes A LOT!

>

> Creamy Farfalle with Cremini, Asparagus, and Walnuts

> Recipe courtesy Giada De Laurentiis

>

> Recipe Summary

> Difficulty: Easy

> Prep Time: 15 minutes

> Cook Time: 15 minutes

> Yield: 6 to 8 servings