Creamy Farfalle with Mushrooms and Asparagus

Yummy and easy!

1 lb. farfalle pasta
2 T. butter
3/4 to 1 lb. mushrooms (I like crimini)
1 lb. thin asparagus, cut into 1-inch pieces
1 C. mascarpone cheese (can be found in the specialty cheese section)
Pinch of nutmeg
1/2 C. toasted slivered almonds
1/4 - 1/2C. freshly grated Parmesan
Salt and Pepper to taste

Cook farfalle until al dente, about 12 minutes. Make sure your water is well salted. Melt butter in a large skillet over medium heat. Add mushrooms and saute for 5 minutes. Add the asparagus and saute 5 more minutes. Add farfalle, reserving some of the pasta water (about 1 C.). Stir in the mascarpone cheese, nutmeg and parmesan cheese. Toss to coat and season with salt and pepper. If the sauce is not as creamy as you would like, add 1/4 C. of pasta water at a time until it is the desired consistency. Top with toasted almonds and additional Parmesan cheese. Serves 6.