Asparagus and Farfalle With Lemon And Pepper
Published April 22, 1995
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound farfalle or bow tie pasta
1 tablespoon olive oil
2 pounds asparagus, ends snapped off, stalks peeled and cut into 1 ½-inch lengths
1 cup shelled and cooked green peas
2 teaspoons grated lemon rind
1 teaspoon kosher salt, plus more to taste
⅛ teaspoon freshly ground pepper
1 tablespoon grated Parmesan
Nutritional analysis per serving (4 servings)
57 grams carbs; 2 milligrams cholesterol; 325 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 9 grams fiber; 508 milligrams sodium; 15 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook until tender. Drain. 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. Place the pasta in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon rind, salt and pepper. Divide among 4 pasta bowls. Sprinkle with Parmesan and serve immediately.
Private Notes
Comments
I have an ancient copy of this that I'd cut out of the NYT years ago; so glad it's online so I can lose that one. We love this pasta. It is so simple and so good. One of my daughter's all-time favorites and the first thing she cooked besides brownies! Warm, room temperature, or left over. Always yum.
I would make this again, but I did change things a bit. I did not peel the asparagus - sautéed a bit and then added some water, covered and steamed to get the correct tenderness and added the peas and cooked until the water evaporated. Kept warm and tossed the finished pasta in the skillet - why use a second bowl?
This was so amazing and easy! I added a pound of Italian chicken sausage and paired the dish with a Vermentino. Delicious. Chef’s Kiss!!
Agree with Barbara, this is a wonderful pasta, and speaks of springtime. Preparing it this evening.