Asparagus And Farfalle Recipe

• 1/2 lb farfalle (bowtie pasta)
• 1 Tbsp. extra virgin olive oil
• 2 lb asparagus
• 1 c. green peas cooked
• 2 tsp grated lemon rind zest only
• 1 tsp kosher salt plus more to taste
• 1/8 tsp freshly grnd black pepper
• 1 Tbsp. grated parmesan cheese

1. Snap ends from asparagus, peel stalks peeled and cut into 1-1/2-inch lengths.
2. Bring a large pot of salted water to a boil.
3. Add in the pasta and cook till al dente.
4. Meanwhile, heat 1 tsp.
5. of the extra virgin olive oil in a large nonstick skillet over medium heat.
6. Add in the asparagus and saute/fry till tender, about 4minutes.
7. Toss in the peas.
8. Drain the pasta and put in a large bowl.
9. Toss with the remaining extra virgin olive oil,the asparagus mix, lemon zest, salt and pepper.
10. Divide among four pastabowls.
11. Sprinkle with Parmesan and serve immediately.
12. "Thought you might enjoy an appetizing-looking selection from a new cookbook which arrived in the mail last week.
13. It's from 'A Well-Seasoned
14. Appetite: Recipes for Eating with Seasons, the Senses and the Soul,' by Molly O'Neill.
15. It was first published in 1995 by Viking Penguin; this 1997

extra virgin olive oil, asparagus, green peas, lemon rind zest only, kosher salt, black pepper, parmesan cheese

Taken from cookeatshare.com/recipes/asparagus-and-farfalle-70694 (may not work)