Rotini with Asparagus & Toasted Hazelnuts

If you are looking for a simple and delicious pasta dish that showcases the freshness of spring, look no further than this rotini with asparagus and toasted hazelnuts recipe. This pasta is easy to make in one skillet and has a creamy and tangy sauce made with mascarpone cheese and lemon juice. The asparagus adds a crisp and green flavor, while the toasted hazelnuts add a nutty crunch and richness. This is a perfect meal for a weeknight dinner or a casual gathering with friends.

To make this rotini with asparagus and toasted hazelnuts, you will need:

• 1 pound of rotini pasta
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 1/4 cup of mascarpone cheese
• Zest and juice of 1 lemon
• 1/4 cup of grated Parmesan cheese
• 1/4 cup of chopped and toasted hazelnuts
• 2 tablespoons of chopped parsley

To prepare this rotini with asparagus and toasted hazelnuts, follow these steps:

1. Cook the pasta in a large pot of boiling salted water according to the package directions, until al dente. Drain and return to the pot.
2. In a large skillet over medium-high heat, heat the olive oil and sauté the asparagus for about 10 minutes, stirring occasionally, until tender and charred in spots. Season with salt and pepper to taste.
3. In a small bowl, whisk together the mascarpone cheese, lemon zest, lemon juice, and a pinch of salt until smooth.
4. Add the mascarpone mixture and the Parmesan cheese to the pasta and toss well to coat. Adjust the seasoning if needed.
5. Transfer the pasta to a large platter or individual plates and sprinkle with the toasted hazelnuts and parsley. Enjoy!