Farfalle Pasta with Fresh Mushrooms, Bacon and Asparagus
Description
Fancy dinners don't mean lots of expensive ingredients and a lot of time in the kitchen. Make this super simple pasta dish that has a delicious sauce and wonderful ingredients.
Ingredients
1 lb. uncooked farfalle pasta
1 c. reserved hot pasta water from cooking
3 T. unsalted butter
1 lb. cremini, baby bella or morel mushrooms, wiped off, trimmed and sliced
1 lb. thin asparagus, trimmed and cut into 1" pieces
1 c. mascarpone cheese*
pinch of freshly grated nutmeg
3/4 c. toasted walnuts, coarsely chopped, divided
4-5 slices cooked bacon, coarsely chopped
freshly ground black pepper
1/4 to 1/2 c. freshly grated Parmesan cheese
Directions
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Add pasta to a pot of well salted boiling water, stirring often to prevent pasta from sticking together, cooking until tender but still firm to the bite, about 12 minutes. Drain; reserve 1 c. hot pasta liquid.
Meanwhile, melt butter in a large, heavy skillet over medium heat; add mushrooms; sauté until tender and most of the juices have evaporated, about 5 minutes.
Add asparagus; sauté until crisp-tender, about 5 minutes. Stir in the mascarpone and nutmeg. Add pasta; toss until cheese coats the pasta, adding the reserved cooking liquid 1/4 c. at a time to moisten. Stir in 1/2 c. walnuts and bacon. Season to taste with salt and pepper.
Mound the pasta in a large, wide serving bowl. Sprinkle with the Parmesan cheese and remaining walnuts.
Serve.
4 servings.
* Mascarpone cheese is the star of the sauce, but 8 oz. cream cheese, 2 T. sour cream and 2 T. heavy whipping cream can be substituted if you have trouble finding it.