Cheesy Farfalle with Asparagus, Mushrooms and Toasted Walnuts

• 1 x salt
• 1 pound pasta farfalle
• 3 tablespoons olive oil or butter, or half butter and half oil
• 1 each onions chopped
• 1 pound mushrooms crimini, thickly sliced
• 2 cloves garlic freshly minced
• 1 pound asparagus thin, trimmed, cut crosswise into 1-inch pieces
• 1 cup mascarpone cheese or cream cheese
• 1 pinch nutmeg freshly grated
• 3/4 cup walnuts coarsely chopped, toasted
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated

1. Bring a large pot of salted water to a boil.
2. Stir in the farfalle and cook until al dente, stirring occasionally, 11 to 13 minutes.
3. Drain, reserving 1 cup of pasta water.
4. Meanwhile, heat the oil or melt the butter in a heavy large skillet over medium heat.
5. Add the onions, stirring often, and cook for about 5 minutes, or until the onions are soft and browned.
6. Stir in the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes more.
7. Stir in the asparagus and saute until the asparagus is crisp-tender, 4 to 6 minutes.
8. Stir in the farfalle.
9. Stir in the mascarpone or cream cheese and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten.
10. Stir in 1/2 cup of toasted walnuts.
11. Season with salt and pepper to taste.
12. Mound the pasta in a large bowl.
13. Sprinkle with the parmesan and remaining 1/4 cup of walnuts.
14. Serve.

salt, pasta farfalle, olive oil, onions, mushrooms crimini, garlic, thin, mascarpone cheese, nutmeg, walnuts, parmesan

Taken from recipeland.com/recipe/v/cheesy-farfalle-asparagus-mushr-51277 (may not work)