Recipe #54: Creamy Farfalle with Cremini Mushrooms, Asparagus, & Walnuts

Boy, is this recipe TASTY! "Heavenly" is actually the word I'd use to describe it. :)

Warning, this recipe isn't exactly low-fat, but the walnuts and veggies have excellent health properties, so one rich-abeit-nutritious meal is certainly OK every now and then. Just not 50 of them. In a row. LOL! Everything in moderation, as the expression goes.

Anyhow, back to the main event: the recipe. Here it is. Enjoy!

Creamy Farfalle with Cremini Mushrooms, Asparagus, & Walnuts

(Source: This recipe is originally from Giada De Laurentiis's show, Everyday Italian, from the episode, "No Sauce Pastas.")

Ingredients:
salt, to taste
1 lb. farfalle pasta
3 Tbsp. butter
1 lb. cremini mushrooms, thickly sliced
1 lb. thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 c. mascarpone cheese
1 pinch freshly grated nutmeg
3/4 c. walnuts, shelled & toasted
1/4 c. freshly grated parmesan

Directions: Bring a large pot of salted water to a boil. Add the farfalle & cook until al dente, stirring occasionally, about 12 min. Drain, reserving 1 c. of pasta water.

Meanwhile, melt the butter in a heavy skillet over medium heat. Add the mushrooms & sauté until tender and most of the juices have evaporated, i.e., about 5 min. Add the farfalle. Stir in the mascarpone & nutmeg, & toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 c. at a time to moisten. Stir in 1/2 c. of walnuts. Season the pasta, to taste, with salt & pepper. Mound the pasta in a large bowl. Sprinkle with the parmesan & remaining 1/4 c. of walnuts. Serve.

Prep time: 15 min.

Cook time: 15 min.

Yield: 6-8 servings.