A lot of people (read: two) have told me that when they think about mascarpone cheese, they think about dessert. Italian desserts to be more specific. Today, I am here to change that thinking with this pasta.
I got this recipe from my friend Giada. While I usually don’t trust skinny chefs, her recipes usually impress me.
With less than 10 ingredients, this will be ready in no time.
She says it serves 6-8 but who are we kidding? It serves 4.
sautee asparagus and mushrooms
melt in the mascarpone
the addition of nutmeg, walnuts and parmesan give this pasta a really unique flavor/texture
ready in no time!
top with grilled chicken if desired
MASCARPONE PASTA WITH ASPARAGUS AND MUSHROOMS
1 pound farfalle pasta
3 tablespoons butter
1 pound mushrooms, 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
instructions and directions:
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.
courtesy of foodnetwork