Although our son and daughter-in-law typically host Easter lunch for our family, this year they had far too many commitments on their calendar and asked if we might like to prepare this special meal. It didn’t take me long to say yes! I love this holiday which usually falls in early spring when everyone is ready for lighter fare prepared with seasonal produce. To anchor our menu, I found a recipe for Farfalle with Mascarpone, Roasted Asparagus, and Hazelnuts, that I had created over two decades ago for an April issue of Bon Appétit magazine. Recently when I retested this dish, it proved just as good as I remembered.
It is prepared with farfalle, or bow tie pasta, that are cooked, drained, and then tossed with creamy mascarpone and grated Parmigiano Reggiano. Slim asparagus spears, cut into 2-inch pieces and roasted, are then tossed with the pasta. A sprinkle of toasted hazelnuts and some chopped chives make tempting garnishes. This dish takes 30 to 40 minutes from start to finish and can be used as a main course or a side dish. For the former you could embellish the farfalle by garnishing it with some sautéed shrimp or sea scallops. For the latter it pairs well as an accompaniment to grilled lamb chops or salmon fillets.
I’m leaning towards mounding some pan-cooked shellfish atop this pasta for our Easter lunch. A warm crusty baguette and a salad of spring greens with both sliced cucumbers and radishes in a mustard vinaigrette will complete the menu.
Happy Easter to everyone!
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Farfalle with Mascarpone, Roasted Asparagus, and Hazelnuts
2 pounds slender asparagus
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound farfalle or bow tie pasta
One 8-ounce container mascarpone cheese
2/3 cup grated Parmesan cheese, preferably Parmigiano Reggiano, plus an optional extra chunk for shaving
1/2 cup toasted hazelnuts, coarsely chopped or crushed
3 tablespoons chopped chives
1.Arrange a rack at center position and preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil. Break off and discard the tough bases from the asparagus and then cut the spears on the diagonal into 2-inch lengths. Place sliced asparagus on the baking sheet. Drizzle them with oil, season with salt and pepper, and then toss well. Spread the sliced spears in a single layer. Roast until tender and lightly browned, about 10 minutes. Remove and set aside.
2.Bring a large pot of water to a boil, then add pasta and 1 tablespoon salt. Cook until al dente, 10 to 12 minutes, or according to package directions. Remove and drain, reserving 1 cup of the pasta cooking water. Return pasta to pot in which it was cooked and stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over low heat until pasta is coated with sauce and heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes. Taste and season with salt and pepper, if needed.
3.Mound pasta in a large, shallow serving bowl. Sprinkle with hazelnuts and chives. If desired, shave some thin slices from the chunk of Parmesan cheese over the pasta. Serve immediately.
Serves 4 to 5 with large servings or 6 with smaller portions.
