Farfalle with Mascarpone, Asparagus and Hazelnuts Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - slender asparagus (about 6 cups), trimmed, cut on diagonal into 2" lengths
  • 3 tablespoons - olive oil
  • 1 pounds - farfalle (bow-tie pasta)
  • 8 ounces - container mascarpone cheese
  • 2/3 cups - freshly grated Parmesan cheese
  • 1/2 cups - hazelnuts, toasted, husked, coarsely chopped
  • 3 tablespoons - chopped fresh chives
  • - Parmesan cheese shavings, for topping
  • Directions:

    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.
    Do Ahead: Can be prepared 2 hours ahead; let stand at room temperature.

    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.

    Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives and Parmesan cheese shavings.

    Serve with Italian Pinot Grigio, arugula with balsamic vinaigrette, warm ciabatta, and vanilla gelato topped with fresh strawberries.

    Brief Description

    A vegeterian entree that makes an elegant and easy lunch.

    Main Ingredient:


    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 20 min


    Mascarpone is Italian cream cheese that can be found in Italian markets and some supermarkets.


    Bon Appetit April 2004

    Posted By:


    Posted On:

    December 31, 2019

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