Mike’s Creamy Springy Pasta

1 lb pasta
3 Tbl butter or marg.
1 lb cremini mushrooms, thickly sliced
1 lb asparagus, trimmed, cut into 1 inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 pinenuts or walnuts
1/4 cup feshly grated parmesan

Bring a large pot of slated water to a boil. Add the pasta until al dente, stirring occasionally, about 12 mins. 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 evaported about 5 minutes/ Add the asparagus and saute until the asparagus is crisp-tender, about 5 minute. Add the pasta. Stir in the mascarpone 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 fo nuts. Season the pasta, to taste with salt and pepper. Mound the pasta in a large bowl. Sprinkle with Parmesan and remaining 1/4 cups of nuts. Serves 6-8.

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