I love asparagus. In fact I'm a bit obsessed with veggies right now (hopefully that will counterbalance my other obsession with wine and beer:)
Mr. C and I attended a little party on Sunday night and I made this pasta for our sidedish (via Pinterest of course). I always stress out a bit about food that will travel well and so I thought this was a safe bet. Plus it was easy and I could make it in advance. I loved it! It tasted so fresh and yummy and lite. Very tasty (although Mr. C suggested bacon would be a nice addition.)
Adapted from A Big Mouthful
12 oz farfalle (bowties)
1 bunch fresh asparagus, cut into 1 inch pieces
1 pint cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbsp Extra virgin olive oil
1 clove garlic, minced
1 handful fresh parsley, minced
Kosher salt to taste
Freshly ground pepper
Grated Parmigiano Reggiano
Bring 2 pots of water to boil. In one, cook pasta according to directions. Drain. In the other, add asparagus and blanch (about 2-3 minutes). Place in a bowl of ice water to stop the cooking process (and keep them green).
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a bowl. Stir in bowties, vegetables, and parsley. Sprinkle with parmigiano reggiano. Can be served warm or cold.
Again, it was yummy -- and simple! Linking with Tasty Tuesdays.