"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Creamy Farfalle with Cremini, Asparagus, and Walnuts Recipe

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This recipe for Creamy Farfalle with Cremini, Asparagus, and Walnuts, by , is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mike Anzilotti

Category:
Category:

Ingredients:  
Ingredients:  
Salt
1 lb. farfalle pasta
3 T. butter
1 lb. cremini mushrooms, thickly sliced
1 lb. thin asparagus, trimmed, cut crosswise into 1" pieces
1 c. mascarpone cheese
Pinch freshly grated nutmeg
¾ c. walnuts, toasted
¼ c. freshly grated Parmesan

Directions:
Directions:
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 the pasta water.

Meanwhile, melt the butter in a heavy large skillet oven medium heat. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and sauté 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 ¼ cup at a time to moisten. Stir in ½ 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 ¼ cup of walnuts.

Personal Notes:
Personal Notes:
Mike made this for Valentine's Day dinner with the family in 2005. Delicious!
This is Giada De Laurentiis' recipe.

 

 

 

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