Sunday, November 15, 2009

Flutterby bento (20)

Another one I never posted. This time, it comes with a recipe!


Pretty simple lunch - I only used one partition this time. It just goes to show that good bentos are all about putting together something that you want to eat and enjoy. On the left is creamy farfalle pasta (multicolored, flavored with tomatoes, spinach, and beets, I think) with mushrooms and asparagus. And on the right are some potstickers that I had leftover from before (the frozen kind, I don't have the time these days to make dumplings from scratch...).

Did you know "farfalle" is Italian for butterflies? Well, now you do.

The farfalle was great by the way. If you're getting to the point of late spring or early summer, good way to use up some asparagus is with this recipe.



Creamy Farfalle with Cremini and Asparagus

Recipe courtesy Giada de Laurentiis

1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thinly sliced
1 pound thin asparagus, trimmed, cut into 1-inch pieces
1 cup mascarpone cheese
pinch of grated nutmeg
¾ cup walnuts, toasted
¼ cup freshly grated Parmesan cheese


Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and sauté until tender and most of the juices have evaporated, about 5 minutes.

Add the asparagus and sauté until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in ¾ cup of walnuts.

Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

1 comment:

Sherlock said...

This looks so yummy! Your blog is super adorable..I love all the desserts ;)