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Embed code for: Farfalle with Mascarpone, Asparagus, and Hazelnuts
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Farfalle with Mascarpone, Asparagus, and Hazelnuts
http://www.epicurious.com/recipes/food/views/farfalle-with-mascarpone-asparagus-and-hazelnuts-109384here, at Epicurious.com.
Yields: 4 servings
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
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, chives, 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 cups if dry, about 3 minutes.
Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, and Parmesan cheese shavings.