Wednesday, January 18, 2012

Creamy Farfalle With Cremini, Asparagus, And Walnuts

I made this recipe for me. I am the only one in the house that loves asparagus or mushrooms.  I liked it very much.  I took it as a sign that it was a great dish when my son didn't gag when he ate a mushroom.  He loathes them and they are one of the two items he is allowed to veto off his plate.  They were mushrooms and peas; now he has switched the peas to cauliflower.  Even though he can veto them, I do make him try them occasionally.  I think it's only fair that he can opt to not eat some things.  We all have things we don't care for, but your taste evolves.  He has to buck up and eat them every once in a while. (even if it is just to reaffirm that he hates them:)

Creamy Farfalle With Cremini, Asparagus, And Walnuts
4 Servings

1 lb farfalle pasta
3 T  butter
1 lb cremini mushrooms,thickly sliced
1 lb thin asparagus,trimmed, cut crosswise into 1-inch piece
1 c  mascarpone cheese
Pinch freshly grated nutmeg
3/4 c  walnuts,toasted
1/4 c  freshly grated Parmesan
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 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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