Creamy Pasta with Asparagus, Cremini Mushrooms & Walnuts
Serving Size: Serves 4 as an entrée or 6-8 as a side dish
1 pound pasta (fusilli, rigatoni, farfalle)
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
Adapted From: FoodNetwork.com
A great vegetarian entree 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 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 pasta.
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.