Name: Farfalle with Mascarpone, Asparagus, and Hazelnuts
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

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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 notes

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