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Recipes

Farfalle with Mascarpone, Asparagus, and Hazelnuts

By Betty RosbottomPhotography by Brian Leatart

3.2

(10)

Image may contain Plant Dish Food and Meal

Recipe information

  • Yield

    4 Servings

Ingredients

2

pounds slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)

3

tablespoons olive oil

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1

pound farfalle (bow-tie pasta)

1

8-ounce container mascarpone cheese

2

/3 cup freshly grated Parmesan cheese

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1

/2 cup hazelnuts, toasted, husked, coarsely chopped

3

tablespoons chopped fresh chives

Parmesan cheese shavings

Need to make a substitution?

Preparation

  1. Step 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. DO AHEAD Can be prepared 2 hours ahead; let stand at room temperature.

    Step 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.

    Step 3

    Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.

Explore Bon AppétitPastaFarfallePasta & NoodlesMascarponeCheeseAsparagusVegetableHazelnutNutQuickEasyWeeknight MealsMainVegetarianDinner