This is my take on a recipe from Epicurious. It sounded a little bland so I added some garlic for some extra punch and it turned out wonderful!
1/2 lb pasta
1 bunch of asparagus, steamed, chopped into 1/4 inch pieces
4 cloves garlic, minced
1/2 c hazelnuts, toasted, husked and chopped
4 oz marscapone cheese
1/2 c grated parm
1/4 c chopped chives
1 c pasta water reserved
Cook pasta in a large pot of water. Pull out 1 cup pasta water, drain and return to pot. Over low heat stir in all other ingredients, add water 1/4 c at a time – you may not use it all. Stir over low heat until combined and cheeses have melted. Serve.
Makes 4 servings.