Another recipe from our spring repertoire, this one demoed by Danielle at Brookside Gardens earlier this month — sorry wonderful audience for taking so long in posting this. It somehow slipped through the cracks. Enjoy this delicious recipe. It was adapted by Danielle from a Giada De Laurentiis recipe.
½ lb. pasta (farfalle, orecchiette, casarecce)
3 tablespoons butter
½ C (1 large) shallot, minced
½ C Marsala wine
1 lb. Cremini mushrooms, thickly sliced
1 lb. thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 C mascarpone cheese
1 T fresh tarragon, finely chopped
Pinch freshly grated nutmeg
¾ C walnuts, toasted
¼ C freshly grated Parmesan
Walnut oil, for drizzle garnish (optional)
Bring a large pot of water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 10-12 minutes, per the package directions. Drain and reserve.
Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the shallot and cook until soft and fragrant, about 2 minutes. Add the Marsala wine and increase the heat to a boil. Cook another couple of minutes to reduce the wine slightly. Add the mushrooms and asparagus and sauté until tender, about 5 minutes. Stir in the pasta and heat thoroughly. Stir in the mascarpone, nutmeg, tarragon and toss until the cheese coats the pasta. If the sauce seems too thick, thin with a splash of chicken or vegetable broth. 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 4-6 as an entrée, 6-8 as a side dish.