ASPARAGUS AND FARFALLE WITH LEMON AND PEPPER

Asparagus and Farfalle With Lemon And Pepper image

Provided by Molly O'Neill

Categories dinner, easy, quick, pastas, main course

Time 15m

Yield Four servings

Number Of Ingredients 8

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Ingredients

1/2 pound farfalle or bow tie pasta
1 tablespoon olive oil
2 pounds asparagus, ends snapped off, stalks peeled and cut into 1 1/2-inch lengths
1 cup shelled and cooked green peas
2 teaspoons grated lemon rind
1 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground pepper
1 tablespoon grated Parmesan

Steps:

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.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 529 milligrams, Sugar 8 grams