Creamy Farfalle with Cremini, Asparagus, and Walnuts

Ingredients

• 1 pound asparagus trimmed thin
• 3 tablespoons butter 
• 1 pound cremini mushrooms sliced
• 1 pound farfalle pasta 
• 1 cup mascarpone cheese 
• 1 pinch nutmeg freshly grated
• 0.3 cup parmesan freshly grated
• 8 servings salt 
• 0.8 cup walnuts toasted

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Bring a large pot of salted water to a boil.
3. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes.
4. Drain, reserving 1 cup of pasta water.
5. Meanwhile, melt the butter in a heavy large skillet over medium heat.
6. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes.
7. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes.
8. 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.
9. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts.
10. Serve.