Wednesday, May 16, 2007

Creamy Farfalle with Cremini, Asparagus and Walnuts

This is a dinner that I never ever ever would have considered making before I met my husband. Ever. I cannot stress this enough. Mushrooms? Slimy. Asparagus? Gross! I don't know how he did it, but he managed to get me to try both again, and turns out - they're both tasty! Especially in this! (What isn't yummy with mascarpone, really?)

I'll also say that the very first time I made this recipe, I left out the walnuts. Why? I don't like them. (Ha!) I tried it again, and because of the husband, I added the nuts... and... as you can probably guess.. I liked it... I still don't really like walnuts, but I do appreciate them in this meal.

I wasn't sure I'd be making any pasta this week, so I'm glad I managed to fit it in, so I can participate in my third Presto Pasta Night, hosted by the lovely Ruth, of Once Upon a Feast! (Thanks, Ruth!) The recipe makes a lot, so if you don't have a lot of mouths to feed, plan on leftovers. Most of the sauce soaks into the pasta, so it won't look as good reheated, but it will taste juuuuust fiiiiiiine. :)

Creamy Farfalle with Cremini, Asparagus and Walnuts
By Giada de Laurentiis,1977,FOOD_9936_29662,00.html

1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan

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 pasta water.

Meanwhile, melt the butter in a heavy large skillet over 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 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. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.


Lis said...

I'm all over the creamy, I'm all over the asparagus, am all over the cremini! The walnuts? Not so much.. not even for my husband. lol On the whole though, this dish looks AMAZING and sounds even better - I really am starting to come around to Giada's recipes, so far she hasn't disappointed me in the least.

Way to go, Katie =))

Ruth Daniels said...

Like you, I would probably have left out the walnuts...not being such a fan. But now....I guess I'll have to add them.

Thanks for sharing with Presto Pasta Nighters.