Creamy Pasta with Cremini, Asparagus & Walnuts

Giada is the master of the no-sauce pasta, and this recipe is no exception. Not remarkable, but simple and full of veggies, this is a great weeknight dinner. I also like that it’s easy to switch out the green veggie based on what’s affordable and in season. Theoretically asparagus is in season right now, but it was $3 a pound and very thick yesterday, so I opted instead for frozen petite peas, which are sweet, bright green and absolutely delicious! If you have not discovered these yet, rush right out and buy a bag. They’re fabulous in pasta or risotto, very affordable, and one of those veggies that doesn’t need to be organic.

I also used whole wheat rotini instead of farfalle, because I think whole wheat pasta makes better leftovers... it just holds up nicely. The biggest problem with this recipe is that it lacks depth of flavor and it doesn’t reheat well. I don’t really like black pepper at all, except as a flavoring in soups, but even I sprinkled this with a little pepper to add some punch. And the mascarpone that you toss in to make the “sauce” gets lost in reheating. 

I’ve made this before and I’ll continue to make it, even thought it’s a three-star recipe. It only takes about 20 minutes to prep and cook, I love the combination of walnuts, green veggie and sautéed mushrooms and it makes a lot of food, providing an extra lunch or dinner for later in the week.