Ingredients:
salt
1 lb farfalle pasta
3 tablespoons butter
1 -2 garlic cloves, minced
1 lb cremini mushrooms, thickly sliced
1 lb thin asparagus, trimmed, cut into 1 inch pieces
1 cup mascarpone cheese
1 pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated parmesan cheese ( or more to taste)
Directions:
Cook pasta until al dente.
Drain pasta but reserve 1 cup pasta water.
Meanwhile, melt butter over medium heat.
Add mushrooms and garlic; saute about 5 minutes until tender and most of the juices have evaporated.
Add asparagus and saute another 5 minutes or until crisp-tender.
Add the farfalle to skillet; stir in the mascarpone and nutmeg and toss until cheese coats the pasta.
Add a bit of the pasta water at a time to moisten (you do not need to use entire cup, just put enough in to moisten to your preference).
Stir in 1/2 cup walnuts and season pasta with salt and freshly ground pepper.
Place pasta in large bowl and sprinkle with the remaining parmesan and walnuts.
Servings: 6-8
Time preparation: 15 min.
Time total: 30 min.