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Farfalle With Asparagus

Created by ellie on April 8, 2016

2 pounds asparagus (slender asparagus, trimmed and cut on the diagonal into 2 inch lengths, 6 cups)
3 tablespoons olive oil
1 pound dry farfalle pasta (bow tie pasta)
1 container (8 ounce) mascarpone cheese

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.