> 1 (16 oz) pkg Ronzoni® Fettuccine
> 1/2 lb asparagus, trimmed and cut into 2-inch pieces
> 2 tbsp butter
> 1 shallot, finely chopped
> 2 cloves garlic, minced
> 3/4 cup heavy cream
> 1 cup mascarpone cheese
> 1/2 tsp salt
> 1/2 tsp pepper
> 1/2 cup Parmesan cheese, grated
> 2 tbsp fresh chives, finely chopped
> 2 tbsp fresh parsley, finely chopped
Cook pasta according to package directions, adding asparagus in the last 3 minutes of cooking. Drain, reserving ¼ cup cooking liquid.
Meanwhile, melt butter in large skillet set over medium heat; cook shallot and garlic for 1 to 2 minutes or until softened. Stir in cream; bring to boil. Cook for 3 to 5 minutes or until slightly thickened.
Reduced heat to medium-low. Whisk in mascarpone cheese until smooth and sauce is thickened. Season with salt and pepper.
Toss together sauce, pasta and asparagus, reserved cooking liquid and Parmesan for 1 to 2 minutes or until pasta is well coated. Stir in chives and parsley.
Recipe provided by Ronzoni® Pasta.
Substitute cream cheese for mascarpone cheese if desired.