This mascarpone pasta comes together in just 20 minutes and is great for a quick weeknight meal!
The Deets
Treat yourself to a bowl of creamy mascarpone pasta, tossed with fresh asparagus and finished with the satisfying crunch of chopped walnuts. This dish is all about simplicity and flavor, combining the rich, velvety texture of mascarpone with the bright, earthy notes of asparagus. The walnuts add an unexpected twist, bringing in a nutty depth and a delightful crunch that takes this pasta to the next level.
What I love most about this recipe is how effortlessly it comes together—perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. In just 20 minutes, you can have a restaurant-worthy meal on the table that’s both cozy and light, making it an ideal choice for any time of the year.
Whether you’re enjoying a quiet dinner at home or hosting friends, this pasta is sure to impress. Scroll down for the full recipe, and let’s celebrate the start of the weekend with a dish that’s as satisfying as it is easy to make. Happy Friday, and bon appétit! Let me know what you think in the comments. Check out more of my recipes here!
Mascarpone pasta with asparagus and chopped walnuts.
Ingredients
- 1 lb pasta
- A few heaping scoops of mascarpone
- 3/4 cup asparagus chopped
- 1/2 cup walnuts chopped
- 1 lemon
- Sea salt
- Pepper
- Olive oil / butter
- Parmesan
Instructions
- Cook pasta in salted water, reserving about 1/2 a cup.
- Add butter to a pan and once it’s melted, add asparagus and walnuts. Season with salt and pepper. Cook until softened and browned.
- Once pasta is cooked, strain and return to pot or saucepan and turn heat to low. Add scoops of mascarpone, and stir until it’s melted into the pasta. Slowly add in pasta water a little at a time and allow sauce to thicken. Add in asparagus and walnuts, stirring until combined.
- Add in lemon juice slowly and taste until you feel like you have enough. You can really play around with your amounts of lemon, mascarpone, water to get the right creamy consistency and level of acid from the lemons. Season everything with salt and pepper and serve with grated parm overtop. Enjoy!
