Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Farfalle with Asparagus, Hazelnuts, and Mascarpone
Farfalle with Asparagus, Hazelnuts, and Mascarpone
(Farfalle con Asparagi, Nocciole e Mascarpone)

2 lbs slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)
3 tablespoons extra virgin olive oil

1 lb Farfalle (bow-tie pasta)
One 8-ounce container mascarpone cheese
2/3 cup freshly grated Parmigiano cheese

1/2 cup hazelnuts, toasted, husked, coarsely chopped
3 tablespoons chopped fresh chives
Parmigiano cheese shavings

Preheat oven to 450F.

Line rimmed baking sheet with aluminum foil.

Place asparagus on prepared sheet.

Drizzle with olive oil and sprinkle with salt and pepper.

Toss to coat; spread in single layer.

Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.)

Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.

Drain, reserving 1 cup pasta cooking water.

Return pasta to pot.

Stir in mascarpone, grated Parmigiano cheese, and asparagus.

Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes.

Mound pasta in large shallow serving bowl.

Sprinkle with hazelnuts, chives, and Parmigiano cheese shavings. Makes 4 servings.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex