Best 9 Farfalle With Mascarpone Asparagus And Hazelnuts Recipes

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. 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 evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. 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 of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

ROASTED ASPARAGUS WITH LEMON, PARMIGIANO AND HAZELNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Holding both ends of each asparagus spear, break them where they naturally want to snap. Discard the stems. Toss the snapped asparagus with some olive oil and a generous pinch of salt. Lay the asparagus neatly on a sheet tray and roast until the asparagus is pliable and starting to turn brown, 13 to 15 minutes. Set aside.
• Toss the arugula with the lemon zest and juice, 1 tablespoon olive oil and a pinch of salt in a bowl. Taste to make sure it is delicious. Lay the arugula on a serving platter. Top with the roasted asparagus, hazelnuts and Parmigiano.
• Spring has sprung!

ASPARAGUS, CHILLI & FETA FARFALLE

Steps:

• Bring a large pan of salted water to the boil. Tip in the pasta and cook for 1 min less than pack instructions.
• Meanwhile, heat the oil in a frying pan over a medium heat. Stir in the garlic, chilli and a pinch of salt, and fry for 1 min until fragrant. Add the asparagus and lemon zest, and cook for 4-5 mins until the asparagus is just tender.
• Drain the pasta and tip into the asparagus pan. Add the lemon juice, stir through the basil, grind over some black pepper, then divide between bowls. Top with the pine nuts, feta and a drizzle of oil to serve.

FARFALLE WITH MASCARPONE, ASPARAGUS, AND HAZELNUTS

Steps:

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

ASPARAGUS AND FARFALLE WITH LEMON AND PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until tender. Drain. Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas. Place the pasta in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon rind, salt and pepper. Divide among 4 pasta bowls. Sprinkle with Parmesan and serve immediately.

FARFALLE WITH ASPARAGUS

Steps:

• Bring a large pot of water to a boil; add 1 tablespoon salt; then drop in the asparagus; boil 3-5 minutes, until just tender; remove from water using a slotted spoon; refresh with cold water and set asparagus aside.
• Chop the garlic in food processor fitted with a steel blade; when it adheres to the sides, stop the machine and scrape down the sides.
• Add the cottage cheese; blend until fairly smooth; scrape down the sides.
• Add in the milk; blend again until smooth; add salt and pepper to taste; transfer to a wide pasta bowl.
• Bring the water in the pot back to a boil; add in the pasta; stir to make sure the pasta doesn't stick to the bottom of the pot; cook until al dente; reserve ¼ cup cooking water and drain pasta.
• Stir the reserved cooking water into the cottage cheese mixture; add the pasta, asparagus, chives, and pecorino; toss to combine; serve hot.

PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS

Steps:

• Preheat oven to 350°F. Place a pasta sheet on a lightly floured work surface. Using a paring knife or a pastry wheel, cut the sheet into quarters (each piece should be about 4x3"), then cut each piece on a diagonal from corner to corner to create 4 triangles. Transfer triangles to a flour-dusted baking sheet and cover with a kitchen towel. Repeat process with remaining lasagna sheets.
• Squeeze juice from lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, pull off all the tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off top of artichoke. Trim stem, leaving at least 1/2" intact. Using a paring knife or a vegetable peeler, remove dark green outer layer from stem. Cut artichoke in half lengthwise and then into 1/3"-thick wedges. Drop artichoke pieces in lemon water. The acid in the water will keep them from turning brown while you trim the remaining artichokes.
• Once all the artichokes have been trimmed, drain and place in a wide medium saucepan. Add garlic, bay leaves, and 1/4 cup oil. Pour in cold water to submerge artichokes; season generously with salt. Bring to a simmer over medium heat and cook until a paring knife slides through artichokes with little to no resistance, 8-10 minutes. Let cool, then drain and set artichokes aside.
• While the artichokes are simmering away, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool, then coarsely chop. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 Tbsp. oil; season with a generous pinch of salt. Set aside.
• Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1/2 cup pasta cooking liquid.
• Return pasta and 1/4 cup pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved hazelnut mixture and gently stir to distribute (you want to avoid breaking up artichokes very much).
• Divide pasta among bowls. Top with remaining hazelnut mixture.
• Do Ahead
• Hazelnuts can be toasted 3 days ahead; store airtight at room temperature. Artichokes can be trimmed and cooked 1 day ahead; let cool in cooking liquid. Cover and chill. Drain just before adding to pasta.

FARFALLE WITH ASPARAGUS, ROASTED SHALLOTS AND BLUE CHEESE

Steps:

• Preheat oven to 375°F. Toss shallots with 2 tablespoons oil on baking sheet; spread in single layer. Sprinkle with salt and pepper. Bake until tender and golden brown, stirring occasionally, about 35 minutes.
• Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately; keep at room temperature.)
• Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is tender but still firm to bite, about 4 minutes. Drain pasta and asparagus. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Season with salt and pepper. Transfer to bowls. Sprinkle with breadcrumbs.

FARFALLE WITH SHRIMP AND ASPARAGUS

Steps:

• Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
• Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
• Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
• Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
• Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.