Sweet Potato Orzo with Mascarpone, Truffle Oil and Fresh Asparagus

Serving Size: 4-6

1 lb. Pappardelle’s Sweet Potato Orzo
1/3 cup fresh asparagus tips, cut 1” to 1.5” tip off of stalk
1 clove garlic, minced
1/3 cup shelled pine nuts
4 tablespoons butter
7 oz. mascarpone
1/2 cup Parmesan cheese, freshly grated
1 teaspoon Bella Sol Italian White Truffle Oil
Dash of Bella Sol California EVOO

Preheat oven to 350 degrees. Place pine nuts on baking sheet with EVOO. Toast for 3 minutes. Remove and set aside.
Melt butter in a skillet over medium heat. Sauté garlic until golden brown, about 1 minute. Add asparagus tips. Cook for 3 minutes, stirring occasionally. Remove from heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.
While the pasta is cooking, heat garlic-butter mixture on low. Add mascarpone. Cook until asparagus tips are tender, about 3-5 minutes (be careful not to overcook asparagus or it’ll become mushy).
Toss pasta with Parmesan and pine nuts and transfer to a serving dish. Stir in sauce. Top each serving with a sprinkle of Parmesan and truffle oil, to taste (a little goes a long way, be careful!). Serve and enjoy!