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- Farfalle with Asparagus, Hazelnuts, and Mascarpone
- (Farfalle con Asparagi, Nocciole e Mascarpone)
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Ingredients:
2 lbs slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)
3 tablespoons extra virgin olive oil
1 lb Farfalle (bow-tie pasta)
One 8-ounce container mascarpone cheese
2/3 cup freshly grated Parmigiano cheese
1/2 cup hazelnuts, toasted, husked, coarsely chopped
3 tablespoons chopped fresh chives
Parmigiano cheese shavings
Directions:
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- Preheat oven to 450°F.
Line rimmed baking sheet with aluminum foil.
Place asparagus on prepared sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Toss to coat; spread in single layer.
Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain, reserving 1 cup pasta cooking water.
Return pasta to pot.
Stir in mascarpone, grated Parmigiano cheese, and asparagus.
Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
Mound pasta in large shallow serving bowl.
Sprinkle with hazelnuts, chives, and Parmigiano cheese shavings. Makes 4 servings.
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