This vegetarian entrée makes an elegant and easy lunch.
Serve with:我talian Pinot Grigio • arugula with balsamic vinaigrette • warmciabatta• vanilla gelato topped with fresh strawberries
我ngredients
Makes 4 servings
Step 1
Preheat oven to 450°F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)
Step 2
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.
Step 3
Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.
Step 4
*Italian cream cheese; can be found at Italian markets and some supermarkets.
How would you rate Farfalle with Mascarpone, Asparagus, and Hazelnuts?
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Reviews (31)
Back to TopAbsolutely fabulous with hazelnuts (I prefer) or pine nuts (husband prefers). Ridiculously easy for work night dinner.
emiliebecker
10/18/2012
爱这道菜——多年来一直让它。我love this with the original asparagus;but change the vegetable seasonally(roasted zucchini in the summer,roasted butternut squash in the winter)with great results. Definitely do prefer it with toasted pignoli nut rather than the hazlenuts.
poonie
CT
4/14/2010
The is one of my favorite recipes! I make it quite often and it is delicious each time. Ocassionally, I will add grilled skinless chicken cut up into bite sized pieces. I also used chopped walnuts as I have a hard time finding hazelnuts.
Carol330
South Lyon, MI
12/6/2009
Blah - I made the recipe as written and it was dullsville. It definitly needs some pep - maybe lemon zest or basil to lighten it up. But I won't bother again...
Anonymous
chicago
4/30/2008
我made this exactly as written. Very rich but delicious. The hazelnuts are perfect with the mascarpone and asparagus. I can't imagine that pinenuts would be as good but I guess if you are not a hazelnut fan.... I'll definitely make this again.
Anonymous
Cleveland, OH
11/1/2006
Adding this one to the work night dinner rotation. I took other's advice and added garlic and pancetta & that combined with the roasted asparagus was great. Tasty and easy!
Anonymous
Boston, MA
3/18/2006
我have made this several times, and it is so good and so simple. I also added some sauteed crimini mushrooms and used pignoli nuts instead of hazelnuts. And put chopped parsley on top for garnish. The sauce is so creamy, and adding the pasta water helps with that. This makes a great first course. Light but delicious!
Anonymous
New York, NY
4/19/2005
我used ricotta cheese and fontinella instead of the mascarpone and parmesan. I also added mushrooms to make it a more substantial dish for an entree. This would be excellent as a side for chicken or salmon. Defintely use the pasta water to make this moist. I had to heat the dish in the oven and it dried out quickly so I wish I had added the extra fluid.
Anonymous
SW, Michigan
3/29/2005
我added some pancetta sauted with garlic to this, as it seemed likely to be bland. I think it would be good with salmon as well.
thetomas
Somis, CA
1/29/2005
This meal has become one of our favorites!! It is absolutely delicious and we didn't change a thing. It is so good we served it to company and they raved about it. Will make it many more times.
Anonymous
Yardville, New Jersey
8/17/2004
Made as a first course. It was easy and tasty. I agree a great way to use fresh asparagus. I too might omit the Hazelnuts.
Anonymous
Leland MI
8/1/2004
A dish that's easy to prepare on a busy night. Very flavorful. Added salmon to rave reviews!
Anonymous
6/19/2004
Tasty and simple, as advertised, while being special enough to merit opening a decent bottle of white wine on a week night. Next time I will increase the quantity of salmon however, to perhaps 6 ounces. Be sure to season generously with salt and pepper.
Anonymous
Cambridge, MA
6/11/2004
My family thought this dish needed garlic and or onion to give it a bit more flavor. We did not think the hazelnuts were a positive addition - in fact we would definitely omit them if we ever tried the recipe again. This recipe definitely makes at least 8 servings.
Charlottesville, VA
6/4/2004
Made it, loved it, great way to celebrate asparagus season, and we had a leftover container of mascarpone from Christmas. However... the recipe says the dish makes "4 servings" from a pound of pasta and half a pound of cheese. I figured about 1400 calories per serving for four. I think that's a misprint, should say 8 servings. Don't forget to season with salt and pepper, the recipe fails to mention that.
Anonymous
Connecticut
6/3/2004
