Pasta with Asparagus, Mascarpone and Rosette de Lyon | RICARDO

Ingredients

• 3/4 lb (340 g) wide egg noodles
• 1/4 lb (115 g) rosette de Lyon, julienned
• 1 tbsp (15 ml) olive oil
• 1/2 cup (65 g) unsalted shelled pistachios, coarsely chopped
• 1 lb (450 g) thin asparagus, trimmed and cut into 1-inch (2.5-cm) pieces, keeping the tips whole
• 3 garlic cloves, finely chopped
• 1 cup (250 ml) chicken broth
• 1/2 cup (125 ml) mascarpone cheese or 35% cream