Campanelle With Asparagus, Hazelnuts & Marscapone

Name: Campanelle With Asparagus, Hazelnuts & Marscapone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus, sliced into 3/4-inch pieces (about 2 cups); 2 tablespoons olive oil; 1/2 pound short, curly pasta, like campagnelle or rotini; 1/2 8-ounce container marscapone; Zest of 1 lemon; Juice of 1 lemon; 1 cup grated Parmesan cheese; 1/2 cup chopped, toasted hazelnuts; 2 tablespoons chives; Salt and Pepper

Servings: persons

1
Make sure all your ingredients are prepped before you start, since this recipe moves pretty fast. Boil a pot of well-salted water, then add the pasta and stir.
2
While it's cooking, heat olive oil in a large pan until shimmering. Toss in asparagus and cook for 5 minutes, until bright green and tender. Season with a pinch of salt and a few grinds of pepper.
3
When pasta is just shy of al dente, usually around 7 to 8 minutes, drain it and reserve 1 cup of pasta cooking water. Add the pasta to the pan with the asparagus and a splash of water (start with around 1/4 cup), and the lemon zest. Stir until the water is mostly absorbed and the noodles are coated in a glossy sauce. Fold in the marscapone and lemon juice and stir until marscapone melts into a sauce. If the sauce is too thick, add a splash more pasta water to loosen it up. Turn off the heat and fold in the Parmesan. Add in some more pepper and taste for seasoning.
4
Serve topped with the hazelnuts and chives, plus more Parmesan if desired.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound asparagus, sliced into 3/4-inch pieces (about 2 cups), 2 tablespoons olive oil, 1/2 pound short, curly pasta, like campagnelle or rotini, 1/2 8-ounce container marscapone, and more.

Yes, Campanelle With Asparagus, Hazelnuts & Marscapone falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Campanelle With Asparagus, Hazelnuts & Marscapone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions