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Brennans Market

Brennan's Market

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Creamy Farfalle with Asparagus, Cremini Mushrooms & Walnuts

Creamy Farfalle with Asparagus, Cremini Mushrooms & Walnuts

Serving Size:Serves 4 as an entrée or 6-8 as a side dish


  • salt
  • 1 pound farfalle pasta
  • 3 Tablespoons butter
  • 1 pound Cremini mushrooms, thickly sliced
  • 1 pound 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



A great vegetarian entrée on its own or serve with salmon, pork, beef or chicken.


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 sauté until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and sauté 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.
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