Penne Pasta with Mascarpone, Asparagus, and Hazelnuts

 

 

Spring is here!  --and how about a dish that highlights fresh asparagus and makes an elegant and easy dinner!

This is a recipe adapted from Bon Appetite Magazine (2004) that originally called for Farfalle (bow-tie pasta).  Gluten-Free Penne pasta makes this recipe excellent!  Let's get started....

 

2 pounds of slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)

3 tablespoons olive oil

1 pound gluten-free penne pasta

1 8-ounce container of mascarpone cheese (italian cream cheese, usually found in the deli section of the supermarket)

2/3 cup freshly grated Parmesan cheese

1/2 cup hazelnuts, toasted, husked, and coarsley chopped

3 tablespoons chopped fresh chives

Parmesan cheese shavings

Preheat oven to 450 degrees.  Line rimmed baking sheet with aluminum foil.  Place asparagus on prepared sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss to coat; spread in single layer.  Roast until asparagus is tender, about 10 minutes.  (Can be prepared 2 hours ahead; let stand at room temperature.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.  Drain, reserving 1 1/2 cups of pasta cooking water.  Return pasta to pot.  Stir in mascarpone, grated Parmesan cheese, and asparagus.  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.

Mound pasta in large shallow serving bowl.  Sprinkle with hazelnuts, chives, and Parmesan cheese shavings.  (Makes 4 servings)