Farfalle With Cremini Asparagus And Walnuts Recipes

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CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS



CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS image

Categories     Pasta     Sauté

Yield 6-8 servings

Number Of Ingredients 8

1 pound farfalle pasta
3 tablespoons butter
1 pound cremini (baby portabello's) mushrooms, thickly sliced (or morels in season)
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
¼ tablespoon freshly grated nutmeg
¾ cup walnuts, toasted
¼ cup freshly grated Parmesan

Steps:

  • 1. Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain the pasta, reserving 1 cup of pasta water. 2. Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes. 3. Add the asparagus and sauté 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 ¼ cup at a time to moisten. Stir in ½ cup of walnuts. Season the pasta, to taste, with salt and pepper. 4. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining ¼ cup of walnuts. Serve immediately

FARFALLE WITH HERB SAUCE AND WALNUTS



Farfalle with Herb Sauce and Walnuts image

Provided by Food Network

Time 20m

Number Of Ingredients 12

1 pound farfalle, cooked according to package directions
3 cups of basil leaves, clean
2 cups of flat leaf parsley, picked and cleaned
2 cups fresh mint sprigs, cleaned
2 cloves of garlic, minced
3/4 extra virgin olive oil
1/2 cup vegetable stock
1 1/2 teaspoons salt
1/2 teaspoon fresh pepper
1 tablespoon lemon juice
1/2 cup chopped toasted walnuts
1/2 cup grated Parmesan cheese

Steps:

  • In a blender, or food processor, add the herbs and garlic, and while the machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust seasoning. Toss with cooked pasta while still warm, fold in nuts and cheese. Garnish with fresh herb sprigs. TIP:
  • HERBED SAUCE FOR EVERYTHING
  • YOGURT HERBED CHEESE
  • 1 quart yogurt placed in a cheesecloth lined sieve and drained overnight. Mix in 1/2 cup of your favorite chopped herbs

FARFALLE WITH ASPARAGUS AND SMOKED SALMON



Farfalle with Asparagus and Smoked Salmon image

This is a light summer pasta salad that utilizes only a few ingredients, but is very tasty. I eat it year 'round because it's low fat and super tasty!

Provided by Allrecipes Member

Categories     Smoked Salmon

Time 2h30m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package farfalle pasta
½ cup fresh steamed asparagus tips
1 ounce smoked salmon, chopped
1 lemon, juiced
1 tablespoon chopped pistachio nuts
1 teaspoon chopped fresh basil
1 tablespoon extra virgin olive oil
salt and pepper to taste

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.
  • In a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper. Mix well and refrigerate for 2 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 45.1 g, Cholesterol 1.6 mg, Fat 6 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 0.9 g, Sodium 70.5 mg, Sugar 2.3 g

FARFALLE WITH CHICKEN, ASPARAGUS & PANCETTA



Farfalle with chicken, asparagus & pancetta image

Invite some friends over and wow them with this delectable, creamy dish

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

500g asparagus
2 lemons
100g thinly sliced pancetta
500g farfalle
50g butter
284ml carton double cream
2 cooked skinless, boneless chicken breasts (about 250g/9oz total weight), torn into strips
a few gratings of fresh nutmeg
50g parmesan , freshly grated, plus extra for serving

Steps:

  • Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
  • Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
  • Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
  • Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.

Nutrition Facts : Calories 740 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.13 milligram of sodium

FARFALLE WITH ASPARAGUS, RED ONION, WALNUTS & BLUE CHEESE



Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese image

My girlfriend from Long Island,NY passed this recipe along to me. It was from "Newsday", her local newspaper. I would suggest following the recipe as written. I have used pinenuts & vidalia onions and the flavors fell flat. UPDATE 10/10, I have made it twice now, using walnuts and red onions makes a huge difference. I like adding the red pepper flakes for kick!

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces farfalle pasta, small to medium in size bow tie any shaped pasta will work beautifully
1 lb asparagus, trim off tough ends, cut into 1 1/2-inch pieces
3 tablespoons olive oil, divided
3 cups red onions, chopped
1 cup walnuts, halved, toasted
1/2 cup blue cheese, substitute Gorgonzola for a bolder flavor
sea salt, to taste
ground pepper, to taste
1/4 teaspoon red pepper flakes (optional)

Steps:

  • Cook pasta in plenty of salted boiling water according to the package directions. Three (3) minutes before the pasta is done, add the asparagus. Drain.
  • Meanwhile, over medium heat, toast the walnuts in a large dry skillet until they are aromatic and lightly browned. CAREFUL not to burn. About 2 minutes. Transfer to a bowl to cool. Once cooled, either leave halved or do a rough chop but leave some big pieces.
  • Over medium heat, heat 2 T of olive oil in a large skillet, add onion and cook until onion is softened and translucent, about 7-9 minutes. I prefer to cook longer until they are caramelized.
  • Toss the pasta & asparagus with the onion, walnuts and blue cheese. Stir in remaining 1T olive oil. Add salt & pepper, to taste.

Nutrition Facts : Calories 624.8, Fat 35.3, SaturatedFat 6.6, Cholesterol 12.7, Sodium 260.3, Carbohydrate 62.8, Fiber 8.1, Sugar 8.9, Protein 19.5

FARFALLE WITH SHRIMP AND ASPARAGUS



Farfalle With Shrimp and Asparagus image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound shrimp
1 pound asparagus
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 1/2 cups chopped Italian tomatoes, with their juice
3/4 cup dry white wine
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 pound farfalle
Coarse salt and freshly ground pepper
2 tablespoons flat-leaf Italian parsley

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.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

FARFALLE WITH ASPARAGUS AND SMOKED SALMON



Farfalle with Asparagus and Smoked Salmon image

This is a light summer pasta salad that utilizes only a few ingredients, but is very tasty. I eat it year 'round because it's low fat and super tasty!

Provided by Allrecipes Member

Categories     Smoked Salmon

Time 2h30m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package farfalle pasta
½ cup fresh steamed asparagus tips
1 ounce smoked salmon, chopped
1 lemon, juiced
1 tablespoon chopped pistachio nuts
1 teaspoon chopped fresh basil
1 tablespoon extra virgin olive oil
salt and pepper to taste

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.
  • In a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper. Mix well and refrigerate for 2 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 45.1 g, Cholesterol 1.6 mg, Fat 6 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 0.9 g, Sodium 70.5 mg, Sugar 2.3 g

FARFALLE WITH ASPARAGUS AND WILD MUSHROOMS



Farfalle With Asparagus And Wild Mushrooms image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 slices pancetta (Italian bacon)
2 cloves garlic, minced (green part removed)
3 tablespoons unsalted butter
1 tablespoon olive oil
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, drained and rinsed
1/4 pound wild mushrooms like crimini, portobello, chanterelle, cleaned of grit
1 pound asparagus
1/4 pound shelled peas
Coarse salt and freshly ground pepper to taste
1 cup heavy cream
1 cup basil leaves, shredded
1 pound farfalle (bow-tie pasta)
Freshly grated Parmesan

Steps:

  • Place pancetta in small frying pan and cook over medium heat until crisp. Drain on paper towels.
  • Soften garlic in two tablespoons butter and the olive oil in a medium-size pan. Coarsely chop porcini and wild mushrooms and add to the pan. Cook for 10 minutes, stirring frequently, over low to medium heat.
  • Meanwhile, cut asparagus into half-inch pieces and blanch. Add with the peas to mushrooms; season to taste.
  • Pour in cream and reduce over high heat until it is thickened. Add basil leaves and toss. Correct seasoning. Crumble pancetta into little pieces and add.
  • Meanwhile, cook farfalle in six quarts boiling salted water until al dente (it will take about 10 to 15 minutes). Drain, place in heated bowl and toss with one tablespoon butter. Add sauce and a little grated cheese and toss. Serve immediately, with more Parmesan passed separately.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 32 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 623 milligrams, Sugar 6 grams, TransFat 0 grams

FARFALLE WITH CREMINI, ASPARAGUS AND WALNUTS



Farfalle With Cremini, Asparagus and Walnuts image

I saw this on "Everyday Italian" yesterday and really wanted to try it, mainly because I love both mushrooms and asparagus, and have been wanting a recipe to use up some of the mascarpone cheese in our fridge! I liked it a lot, and my husband loved it. I preferred mine without walnuts, so you may want to serve these on the side. It is so quick to make that it's sure to become a regular at our house! Keep in mind, however, that this is a very mild pasta, most likely very different from what you're used to!

Provided by hepcat1

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

salt
1 lb farfalle pasta
3 tablespoons butter
1 -2 garlic clove, minced
1 lb cremini mushroom, thickly sliced
1 lb thin asparagus, trimmed, cut into 1 inch pieces
1 cup mascarpone cheese
1 pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated parmesan cheese (or more to taste)

Steps:

  • Cook pasta until al dente.
  • Drain pasta but reserve 1 cup pasta water.
  • Meanwhile, melt butter over medium heat.
  • Add mushrooms and garlic; saute about 5 minutes until tender and most of the juices have evaporated.
  • Add asparagus and saute another 5 minutes or until crisp-tender.
  • Add the farfalle to skillet; stir in the mascarpone and nutmeg and toss until cheese coats the pasta.
  • Add a bit of the pasta water at a time to moisten (you do not need to use entire cup, just put enough in to moisten to your preference).
  • Stir in 1/2 cup walnuts and season pasta with salt and freshly ground pepper.
  • Place pasta in large bowl and sprinkle with the remaining parmesan and walnuts.

Nutrition Facts : Calories 480.6, Fat 17.9, SaturatedFat 5.5, Cholesterol 18.9, Sodium 123.9, Carbohydrate 65.3, Fiber 5.4, Sugar 4.1, Protein 17.5

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