Penne Cremini -- With Sun-Dried Tomatoes and Walnuts

READY IN: 25mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a 5-quart pot with salted water to a boil and add pasta.
  • Preheat sauté pan and melt butter.
  • Add mushrooms and sauté for about 2 minutes.
  • Add the heavy cream. Bring to a boil and add sun-dried tomatoes. Reduce cream by about ¼. 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.
  • Suggested wine: 2002 Distant Bay Pinot Noir, Monterey County.
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