Creamy Farfalle with Cremini, Asparagus, Walnuts*****(great for company)

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 to 8 servings

1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1/2 cup mascarpone cheese

1/2 cup lowfat cottage cheese, pureed
Pinch freshly grated nutmeg
1/2 cup walnuts, toasted (optional)
1/4 cup freshly grated Parmesan

S/P

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. Add the farfalle. Stir in the mascarpone, cottage cheese 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. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

I cut the recipe in half and it still fed 3 with some leftovers. Did add salt and pepper (needs it).

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