Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 199 (47%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 86.9mg||27 %|
|Sodium 182.7mg||6 %|
|Potassium 572.4mg||15 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 40g|
|Protein 17.3g||25 %|
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Calories per serving: 426
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