Farfalle With Asparagus

15m
Prep Time
20m
Cook Time
35m
Ready In


"Recipe source: Bon Appetit (April 2004)"

Original is 4 servings

Nutritional

  • Serving Size: 1 (450.1 g)
  • Calories 889.5
  • Total Fat - 39.6 g
  • Saturated Fat - 11.6 g
  • Cholesterol - 42.4 mg
  • Sodium - 556.5 mg
  • Total Carbohydrate - 104.4 g
  • Dietary Fiber - 19.7 g
  • Sugars - 5.5 g
  • Protein - 37.1 g
  • Calcium - 777.3 mg
  • Iron - 6.8 mg
  • Vitamin C - 14.4 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Preheat oven to 450 degrees F.

Step 2

Line a rimmed cookie sheet with aluminum foil. Place asparagus on prepared sheet and then drizzle the asparagus with olive oil and sprinkle with salt and pepper; toss and spread in a single layer. Roast for 10 minutes or until asparagus is tender (this may take more or less time depending on how thin or fat your asparagus is)

Step 3

In a large pot of boiling water cook the pasta according to package directions until firm; drain; reserve 1 cup of the pasta cooking water. Return pasta to the pot.

Step 4

Stir in the mascarpone and grated Parmesan and the asparagus; toss over medium low heat until pasta is coated with the sauce and mixture is heated through; adding the reserved pasta water by 1/4 cupfuls if mixture is dry (under 5 minutes).

Step 5

Place pasta in serving bowl; sprinkle with hazelnuts, chives and shaved Parmesan cheese.

Tips


No special items needed.

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