🍝 Pasta with Asparagus, Hazelnuts, and Mascarpone Sauce

Name: Pasta with Asparagus, Hazelnuts, and Mascarpone Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Farfalle; Salt; 40 g hazelnut kernels (peeled); 500 g green asparagus; 2 spring onions; 2 tbsp vegetable oil; 1 splash dry white wine; 100 ml vegetable broth; 150 mascarpone; grated Parmesan (to taste); 2 tbsp chive rings

680 kcal · 30 min · 4 servings

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Ingredients

400 g Farfalle
Salt
40 g hazelnut kernels (peeled)
500 g green asparagus
2 spring onions
2 tbsp vegetable oil
1 splash dry white wine
100 ml vegetable broth
150 mascarpone
grated Parmesan (to taste)
2 tbsp chive rings

Instructions

1. Bring a large pot of salted water to a boil and cook the bow-tie pasta al dente (firm to the bite).
2. Heat a frying pan without fat and toast the hazelnuts until golden brown.
3. Remove the nuts from the pan and let them cool down completely.
4. Roughly chop the cooled hazelnuts into small pieces.
5. Peel the bottom third of the asparagus stalks and cut them into 3 to 4 centimeter long pieces.
6. Wash the spring onions, trim the ends, and slice them into thin rings.
7. Set aside a few of the green spring onion rings for garnish.
8. Heat oil in a pan and briefly sauté the remaining asparagus and the rest of the spring onion rings.
9. Deglaze the pan by pouring in the wine.
10. Add the broth and let the vegetables simmer in the liquid for about 5 minutes.
11. Stir the mascarpone cream into the vegetables and season the sauce with salt to taste.
12. Add the drained pasta to the pan and gently toss it in the sauce.
13. Serve the pasta and garnish with the reserved spring onion rings, grated Parmesan, and fresh chives.

Nutrition per serving

kcal: 680
Protein: 22 g · Fett/Fat: 28 g · Carbs: 82 g