Farfalle with Asparagus & Mushrooms

Here is another one of our family's tried and true recipes.  Actually, the first time I had this pasta, we weren't yet a family.  It was 5 years ago and I had been on 2 (maybe 3) dates with my husband.  This was one of the first meals he made for me and our great friend Hillary.  Then, David made it for lunch.  For me, it was second lunch... but I don't mind eating an extra meal to make a good impression on a boy.

We have made this recipe differently ever since.  Ingredients are occasionally left out, some times a random ingredient is thrown in. (David, I was not tricked with the fennel... not even a little bit.)  The important thing is to use ingredients that you like.

This is an incredibly simple dinner.  20-minutes simple.  You can have the entire recipe prepped by the time your water has come to a boil and the pasta is al dente. 

Farfalle with Asparagus & Mushrooms
Adapted from Giada's Family Dinners, page 149

1/2 lb farfalle pasta {This time we used baby farfalle, just because it's adorable.}
3 T butter
1 lb baby bellas
1 lb thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted and coarsely chopped {We've also used cashews and pine nuts.  Yum.}
1/4 cup freshly grated Parmesan
1 T crushed red pepper
kosher salt and freshly ground pepper, to taste

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

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. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Season vegetables with salt, black pepper, and crushed red pepper.  In a large bowl, add mascarpone, nutmeg, and the farfalle. Stir until the cheese coats the pasta.  If you need to thin the sauce, add the reserved cooking liquid 1/4 cup at a time. Gently stir in walnuts and vegetables. Taste the pasta again for seasoning. Top with freshly grated Parmesan.

Serves 4-6.