Farfalle With Cremini Asparagus And Walnuts Food

FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS

Farfalle with Mascarpone, Asparagus, and Hazelnuts image

Categories Pasta Roast Vegetarian Parmesan Asparagus Hazelnut Chive Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

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 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.
Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
*Italian cream cheese; can be found at Italian markets and some supermarkets.

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS image

Categories Pasta Sauté

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

1 pound farfalle pasta
3 tablespoons butter
1 pound cremini (baby portabello's) mushrooms, thickly sliced (or morels in season)
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
¼ tablespoon freshly grated nutmeg
¾ cup walnuts, toasted
¼ cup freshly grated Parmesan

Steps:

1. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain the pasta, reserving 1 cup of pasta water. 2. 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. 3. 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 ¼ cup at a time to moisten. Stir in ½ cup of walnuts. Season the pasta, to taste, with salt and pepper. 4. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining ¼ cup of walnuts. Serve immediately

CAULIFLOWER SOUP WITH CREMINI MUSHROOMS AND WALNUT OIL

Cauliflower Soup With Cremini Mushrooms And Walnut Oil image

Provided by Amanda Hesser

Categories project, soups and stews, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons extra virgin olive oil
8 ounces cremini mushrooms, trimmed and cut into 1/2-inch pieces
Sea salt
1 clove garlic, peeled, crushed and chopped
1 1/4 pounds cauliflower, trimmed and cut into florets
1/4 cup cream, more if desired
Freshly ground black pepper
Walnut oil

Steps:

Place a large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.
Add cauliflower and 5 cups water. Bring to a boil and simmer until cauliflower is tender, 5 to 7 minutes. Working in batches, use a blender or food processor to puree soup until very smooth. Return soup to pan, and place over medium heat. Stir in cream, adjust salt and season with pepper to taste.
To serve, stir soup, or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each. Serve hot.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

Creamy Farfalle with Cremini, Asparagus, and Walnuts image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Salt
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

Steps:

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 saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute 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.

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