Penne Cremini with Sun-dried Tomatoes and Walnuts

2 Servings
Pasta Italian
Main Dish Side Dish Pasta Italian Quick Fall Picnics Spring Superbowl Winter

1 pound ne
1 cup cremini hrooms sliced
1 tablespoon ter
1/4 cup -dried tomatoes (I like to slice them into thick strips)
1 tablespoon carpone cheese
8 stalks aragus blanched and chopped (diagonally)
salt and per
1 1/2 cups heavy am
1/2 cup mesan cheese grated (freshly grated works and tastes the best)
1/2 cup nuts chopped

Bring a 5-quart pot with salted water to a boil and add pasta. Preheat saut? pan and melt butter. Add mushrooms and saut? for about 2 minutes. Add the heavy cream. Bring to a boil and add sun-dried tomatoes. Reduce cream by about ?. Add mascarpone, stirring to incorporate, then the asparagus. Season with salt and pepper and reduce heat. Sauce should have a medium thick consistency. When pasta is al dente, drain and return to pot. Stir in sauce and Parmesan. To serve, place in 2 bowls and top with walnuts.


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