Creamy Farfalle with Mushrooms, Asparagus, and Walnuts

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
Salt
450g farfalle pasta
45g butter
450g mushrooms, thickly sliced
450g thin asparagus, trimmed, cut crosswise into 2cm pieces
200g mascarpone cheese
Pinch freshly grated nutmeg
75g walnuts, toasted
25g freshly grated Parmesan
1) Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 mins. Drain, reserving 240ml of pasta water.

2) 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 mins. Add the asparagus and saute until the asparagus is crisp-tender, about 5 mins. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 60ml at a time to moisten. Stir in 50g walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 25g walnuts. Serve.

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