Farfalle with Mascarpone, Asparagus, and Hazelnuts

1. 1

   Preheat oven to 450F.

2. 2

   Line rimmed baking sheet with aluminum foil.

3. 3

   Place asparagus on prepared sheet.

4. 4

   Drizzle with olive oil and sprinkle with salt and pepper.

5. 5

   Toss to coat; spread in single layer.

6. 6

   Roast until asparagus is tender, about 10 minutes.

7. 7

   (Can be prepared 2 hours ahead; let stand at room temperature.)

8. 8

   Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

9. 9

   Drain, reserving 1 cup pasta cooking water.

10. 10

    Return pasta to pot.

11. 11

    Stir in mascarpone, grated Parmesan cheese, and asparagus.

12. 12

    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.

13. 13

    Mound pasta in large shallow serving bowl.

14. 14

    Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.