Thursday, November 11, 2010
1 lb. farfalle pasta
3 Tbs. butter
3/4 lb. cremini mushrooms, chopped
1 lb. asparagus, trimmed, cut into 1-inch pieces
1 (8-oz.) package mascarpone cheese (or cream cheese)
1 pinch ground nutmeg
3/4 cup walnuts, toasted
1/3 cup freshly grated Parmesan cheese
1/2 lb. bacon, cooked and crumbled (optional)
Directions: Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally. 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, about 5 minutes.
Add the asparagus and saute until asparagus is crisp-tender.
Add the noodles. Stir in mascarpone cheese and nutmeg and toss until the cheese coats the pasta, add the reserved cooking liquid 1/4 cup at a time to moisten (I normally don't use any water).
Stir in 1/2 cup of the walnuts. Season the pasta to taste with salt and pepper. Mound the pasta in a large bowl. Sprinkle with Parmesan cheese, crumbled bacon (if desired), and remaining toasted walnuts. Serve immediately. Makes 4-5 servings.