Farfalle with Roasted Asparagus, Lemon Cream, and Chives

Light and delicate, this luxurious pasta can serve as the perfect main course at a springtime lunch or as a starter before almost any meal.


  • 8 oz. farfalle
  • 1 large bunch asparagus (about 1 lb.), tough ends removed, stalks cut on an angle into 1-inch pieces
  • 2 tbsp. extra-virgin olive oil
  • 1 egg yolk
  • 1 cup mascarpone, at room temperature
  • ½ cup grated Parmigiano Reggiano
  • Grated zest of 1 lemon, plus 1 tbsp. lemon juice
  • ½ tsp. coarse salt
  • ½ tsp. freshly ground black pepper
  • 3 tbsp. minced fresh chives (*see notes for substitutions)


  • Preheat the oven to 425°F. In a large pot of boiling salted water, cook the pasta until just al dente, 9 to 10 minutes, then drain the pasta.
  • Toss the asparagus with the olive oil in a bowl. Spread out in a single layer on a large baking sheet. Roast until just tender but still bright green, 3 to 4 minutes.
  • In the same bowl, whisk together the egg yolk, mascarpone, 1/3 cup (45 g) of the Parmigiano, the lemon zest, salt, and pepper. Scoop out 1/3 cup (80 ml) from the pasta water as it is cooking, and gradually whisk it into the bowl.
  •  Scrape the sauce into the pasta pot. Add back the cooked pasta and toss over medium-low heat until the sauce thickens, about 2 minutes. Do not overcook, or the egg may curdle.
  • Add the roasted asparagus, lemon juice, and 2 tablespoons of the chives; toss to mix. Serve with the remaining Parmigiano and chives sprinkled on top.


  • If chives are not on hand, substitute a couple of tablespoons of chopped parsley or scallion greens or a tablespoon of minced fresh tarragon

Source: Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun by Susan Wyler and Frances Mayes