8 oz dried bow tie pasta
1 fennel bulb, trimmed and chopped
8 oz fresh asparagus spears
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic, minced
1/2 cup mascarpone cheese
1/2 cup shredded mozzerella cheese (2 oz)
1/4 finely shredded Pecorino Romano cheese (1 oz)
1 cup frozen peas, thawed
salt and ground black pepper
1 Tbsp finely chopped fresh parsley
(Whole fennel bulb - This was a new veggie to me and thought it deemed worthy of a picture so if you haven't seen it either)
(fennel bulb, trimmed)
Cook pasta according to package direction. Drain, reserving 1/2 cup of the pasta water; set aside. Chop fennel in 1 inch pieces. Snap off and discard woody bases from asparagus. Cut asparagus into 1-inch pieces. In large skillet cook and stir fennel and asparagus in hot butter and olive oil over medium heat for 5-7 minutes or until tender. Add garlic and cook 1 more minute.
Add pasta, mascarpone cheese, and reserved pasta water to skillet. Stir to combine. Stir in mozzerella, Romano cheese, and peas. Season with salt and pepper. Transfer to serving dish; sprinkle with parsley.