Farfalle with Mascarpone, Asparagus, and Hazelnuts |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups) | 3 tablespoons olive oil | 1 pound farfalle (bow-tie pasta) |
| 1 8-ounce container mascarpone cheese | 2/3 cup freshly grated Parmesan cheese | 1/2 cup hazelnuts, toasted, husked, coarsely chopped |
| 3 tablespoons chopped fresh chives | Parmesan cheese shavings | |
| 1 | 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. |
| 2 | Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan 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. |
| 3 | Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings. |