Asparagus and Mushroom Farfalle
 
 
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Serves: 4
Ingredients
  • 1 lb farfalle pasta
  • 1 tbsp extra-virgin olive oil
  • ½ cup onion, finely diced
  • 2 garlic cloves, pressed
  • 1 tbsp unsalted butter
  • 1 lb baby bella mushrooms, thinly sliced
  • 1 lb asparagus, cut into 2-inch pieces
  • 1 tsp dried basil
  • ½ tsp garlic salt
  • 4 oz mascarpone cheese
  • 4 oz walnuts, toasted
  • ½ cup shredded Parmesan cheese
Instructions
  1. Prepare farfalle according to package directions.
  2. Heat olive oil in a large skillet over medium heat. Add onions, cook until translucent. Add garlic and cook just until fragrant.
  3. Melt 1 tablespoon of butter in the skillet, add the mushrooms and sauté for 3 minutes to lightly brown.
  4. Add the cut asparagus, basil, and garlic salt to skillet. Toss to coat and sauté for 2-3 minutes or until asparagus is bright green and slightly tender.
  5. In a large serving bowl add the mascarpone cheese. Pour warm pasta over the cheese, stir to melt cheese.
  6. Add the asparagus mixture over the pasta and top with walnuts and parmesan cheese.
  7. Serve warm.
Notes
Slightly adapted from Giada Everyday Italian
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/asparagus-and-mushroom-farfalle/