Pasta Delights
Posted
Thu, 03/04/04
The latest issue of Bon Appétit arrived in my mailbox yesterday. I've already picked out a dish I'm going to make from the magazine:
Farfalle with Mascarpone, Asparagus & Hazelnuts
2 LBS slender asparagus, trimmed, cut on diagonal into 2" lengths (about 2 C)
Preheat oven to 450-degrees F. Line a rimmed baking sheet with aluminum foil; place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and black pepper; toss to coat and spread in a single layer. Roast until asparagus is tender, about ten minutes. (Can be prepared two hours ahead; let stand at room temperature). Cook the pasta in a large pot of boiling salted water until tender but firm to bite; stirring occasionally. Drain, reserving one cup 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 three minutes. Mound the pasta in a large shallow serving bowl; sprinkle with hazelnuts, chives and Parmesan cheese shavings.
There are more divine recipes in April's issue of Bon Appétit, but I'm making time for the dish above because I love all of the food combinations (especially the asparagus and hazelnuts). I'll post another entry when I know how the dish turned out.
*Related Blog Post: Pasta Delights II (03/06/04).
Tags: Food Magazines;
Pasta
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