Creamy Shells with Baby Bella Mushrooms and Asparagus
Creamy Shells with Baby Bella Mushrooms and Asparagus
Pasta
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
1 pound shells or other short pasta
3 tablespoons Gremolata olive oil
1 pound baby bella mushrooms, thickly sliced
1 pound thin asparagus, trimmed and cut crosswise into 1-inch pieces
1 cup mascarpone cheese
pinch freshly grated nutmeg
¾ cup toasted nuts - pecans, walnuts, or hazelnuts will work
¼ cup freshly grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain, reserving 1 cup of pasta water.
Meanwhile, heat the olive oil 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 pasta. 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 toasted nuts. 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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