Mascarpone Pasta with Asparagus and Mushrooms

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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.

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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.

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sautee asparagus and mushrooms

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melt in the mascarpone

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the addition of nutmeg, walnuts and parmesan give this pasta a really unique flavor/texture

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ready in no time!

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top with grilled chicken if desired



sea salt

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


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