Creamy Farfalle With Cremini, Asparagus, And Walnuts

• 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
• 1/4 tablespoon freshly grated nutmeg
• 3/4 cup walnuts, toasted
• 1/4 cup freshly grated Parmesan

1. 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. 2. 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.
3. 3. 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.
4. 4. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve immediately

pasta, butter, cremini, thin, mascarpone cheese, ubc, walnuts, ubc

Taken from www.epicurious.com/recipes/member/views/creamy-farfalle-with-cremini-asparagus-and-walnuts-1203430 (may not work)