Asparagus and Mushroom Farfalle
Shared By: Pick Fresh Foods
Serves: 4
- 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
- Prepare farfalle according to package directions.
- Heat olive oil in a large skillet over medium heat. Add onions, cook until translucent. Add garlic and cook just until fragrant.
- Melt 1 tablespoon of butter in the skillet, add the mushrooms and sauté for 3 minutes to lightly brown.
- 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.
- In a large serving bowl add the mascarpone cheese. Pour warm pasta over the cheese, stir to melt cheese.
- Add the asparagus mixture over the pasta and top with walnuts and parmesan cheese.
- Serve warm.
Slightly adapted from Giada Everyday Italian
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/asparagus-and-mushroom-farfalle/
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