Skip to main content
Epicurious
Bon Appétit

Farfalle with Mascarpone, Asparagus, and Hazelnuts

3.9

(35)

Image may contain Plant Food Dish Meal and Vegetable
Farfalle with Mascarpone, Asparagus, and HazelnutsBRIAN LEATART

This vegetarian entrée makes an elegant and easy lunch.

Serve with: Italian Pinot Grigio • arugula with balsamic vinaigrette • warm ciabatta • vanilla gelato topped with fresh strawberries

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 pounds slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)
3 tablespoons olive oil
1 pound farfalle (bow-tie pasta)
1 8-ounce container mascarpone cheese*
2/3 cup freshly grated Parmesan cheese
1/2 cup hazelnuts, toasted, husked, coarsely chopped
3 tablespoons chopped fresh chives
Parmesan cheese shavings

Preparation

  1. 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.

  2. Step 3

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

  3. Step 4

    *Italian cream cheese; can be found at Italian markets and some supermarkets.

TagsPastaFarfalleMascarponeCheeseDairyAsparagusVegetableHazelnutNutMainLunchVegetarian30 Minutes or LessBon Appétit

See Related Recipes and Cooking Tips

Read More
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Brussels Sprout Pasta
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.