Creamy Farfalle with Cremini, Asparagus, and Walnuts

Giada De Laurentis via DeSimone of Cranford!

Ingredient List:

  • 1 lb Farfalle
  • 3 TB butter
  • 1 lb cremini mushrooms-thickly sliced
  • 1 lb asparagus, trimmed, cut crosswise to 1”pieces
  • 1 cup mascarpone cheese
  • Pinch fresh nutmeg
  • 3/4 cup walnuts, toasted
  • 1/2 cup grated cheese
  • Fresh chopped basil (Optional)


1. Cook pasta according to package directions reserving 1 cup of pasta water.

2. Melt butter in skillet over medium heat, add the mushrooms and sauté until tender and most of the juices have evaporated, ~ 5 min.

3. Add pasta, stir in 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 w/ S&P

4. Mound the pasta in a bowl. Sprinkle with grated cheese and remaining 1/4 cup walnuts. Serve with fresh basil


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