Cut the courgette lengthwise and cut it into thin half-slices. Cut the asparagus stalks diagonally into thin slices, leave the heads. Finely chop the parsley and walnuts. Set aside the prepared ingredients.

Cook the pasta according to the instructions on the package (al dente). Drain the cooked pasta. Reserve about 50 ml of the pasta water, you’ll use it to make the sauce.

Meanwhile, cut the bacon slices into smaller pieces, simmer in a medium frying pan, when some fat is rendered, add the finely chopped onion. Fry until the onion is translucent. Add the prepared vegetables (courgette and asparagus) and fry on a low heat until they are starting to soften.

Add 2-3 tablespoons of mascarpone, water saved from cooking the pasta, and Provencal herbs to the pan with vegetables and bacon. Stir until a creamy sauce is formed. Season with salt and black pepper to taste. Add drained pasta and mix. Divide the prepared pasta between two plates. Sprinkle with parsley and nuts. Enjoy your meal!