Time: 30 min.
Complexity: easily
Servings: 6 - 8

You don't need to make a sauce for this pasta. Boil the bow-shaped pasta (farfalle) and toss it in a pan with butter-sautéed mushrooms, asparagus, and mascarpone cheese, which will transform into a creamy sauce as it heats. If the pan seems dry, add a little of the cooking water. A pinch of nutmeg will wonderfully complement the creamy mushroom flavor and aroma of the pasta. Add crunchy walnuts and Parmesan cheese, and enjoy the richness and richness of this Italian dish.

Ingredients:

• 450 g farfalle pasta
• 3 tablespoons of butter
• 450 g of champignons, cut into thick pieces
• 450 g thin asparagus, trimmed and cut into 2 cm pieces.
• 1 tbsp. mascarpone cheese
• A pinch of grated nutmeg
• 3/4 cup toasted walnuts
• 1/4 tbsp. grated parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

farfalle pasta, champignon mushrooms, asparagus, mascarpone cheese, Parmesan cheese, walnuts, nutmeg

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Preparation:

Step 1
• Bring a large saucepan of salted water to a boil. Add the farfalle pasta and cook, stirring occasionally, until al dente, about 12 minutes. Drain, reserving 1 cup of the cooking water.
Step 2
• Meanwhile, melt the butter in a large heavy-bottomed skillet over medium heat. Add the mushrooms and sauté until softened and most of the juices have evaporated, about 5 minutes. Add the asparagus and sauté until crisp-tender, about 5 minutes. Add the farfalle.
Step 3
• Add the mascarpone and nutmeg and toss to coat the pasta, adding the reserved cooking water 1/4 cup at a time to moisten the sauce. Stir in 1/2 cup walnuts. Season with salt and pepper to taste. Transfer the pasta to a large bowl. Sprinkle with Parmesan and the remaining 1/4 cup walnuts. Serve.

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