Pasta with Mascarpone, Asparagus and Toasted Hazelnuts
2 lbs asparagus, cut on diagonal into 2-inch lengths
3 tbsp olive oil
1 lb. pasta
1 8-oz container mascarpone cheese
2/3 cup freshly grated parmesan cheese
½ cup hazelnuts, toasted, coarsely chopped
3 tbsp fresh chives
Parmesan cheese shavings
Preheat oven to 450 F. Drizzle asparagus with olive oil and salt and pepper in a bowl. Mix to combine. Roast in a shallow pan in a single layer in oven for 10 minutes.
Cook pasta according to package direction. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir in mascarpone, grated parmesan cheese and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserve pasta water if dry. (3 minutes).
Toss with toasted hazelnuts and chives.
Serve in dish with Parmesan cheese shavings on top.
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