ASPARAGUS AND FARFALLE
2 pounds asparagus
1/2 pound uncooked farfalle (bowtie pasta)
1 tablespoon olive oil, divided use
1 cup green peas, cooked
2 teaspoons grated lemon rind, zest only
1 teaspoon kosher salt plus more to taste
1/8 teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese
Snap ends from asparagus, peel stalks peeled and cut into 1 1/2-inch lengths; set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas.
Drain the pasta and put in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon zest, salt and pepper. Divide among four pasta bowls. Sprinkle with Parmesan and serve immediately.
Makes 4 servings
Source: Molly O'Neill: A Well-Seasoned Appetite
2 pounds asparagus
1/2 pound uncooked farfalle (bowtie pasta)
1 tablespoon olive oil, divided use
1 cup green peas, cooked
2 teaspoons grated lemon rind, zest only
1 teaspoon kosher salt plus more to taste
1/8 teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese
Snap ends from asparagus, peel stalks peeled and cut into 1 1/2-inch lengths; set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas.
Drain the pasta and put in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon zest, salt and pepper. Divide among four pasta bowls. Sprinkle with Parmesan and serve immediately.
Makes 4 servings
Source: Molly O'Neill: A Well-Seasoned Appetite
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