Creamy Farfalle with Cremini, Asparagus, and Walnuts

Creamy Farfalle with Cremini, Asparagus, and Walnuts
1 pound farfalle pasta
3 Tbs butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut into 1 inch pieces
1 cup mascarpone cheese
pinch, 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 occassionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
Melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and mosst of the juices have evaporated, about 6 minutes. Add the asparagus and saute utnil 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.


Bench Notes: I've never used walnuts. Ooops. And I don't miss them. This is, without a doubt, one of my favorite pasta dishes,