Pasta with Cremini, Asparagus, and Walnuts

From the Recipe Shoebox.

The ingredients:
1 lb. farfalle pasta
3 Tbs. butter
3/4 lb. cremini mushrooms, chopped
1 lb. asparagus, trimmed, cut into 1-inch pieces
1 (8-oz.) package mascarpone cheese  (or cream cheese) 
1 pinch ground nutmeg
3/4 cup walnuts, toasted
1/3 cup freshly grated Parmesan cheese
1/2 lb. bacon, cooked and crumbled (optional)

Directions:  Bring a large pot of salted water to a boil.  Add the farfalle and cook until al dente, stirring occasionally.  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, about 5 minutes.  Add the asparagus and saute until asparagus is crisp-tender.  Add the noodles.  Stir in  mascarpone cheese and nutmeg and toss until the cheese coats the pata, add the reserved cooking liquid 1/4 cup at a time to moisten (I just used 1/4 cup total).  Stir in 1/2 cup of the walnuts.  Season the pata to tate with salt and pepper.  Mound the pasta in a large bowl.  Sprinkle with Parmesan cheese, crumbled bacon (if desired), and remaining toasted walnuts.  Serve immediately.  Enjoy!