BOW-TIE PASTA WITH ASPARAGUS, LEMON AND RICOTTA RECIPE
Steps:
- Cook farfalle until pasta is tender but still has some bite. Meanwhile, snap off and discard asparagus ends and cut spears on diagonal into 2-inch pieces. Melt butter in large skillet, add asparagus and cook, stirring constantly, for 1 minute. Stir in red pepper. As pasta finishes boiling, remove 1/4 cup of water and add to asparagus skillet. Cover skillet and cook asparagus for 3 minutes or until bright green. Remove from heat. Drain pasta into colander and transfer to large bowl. Add asparagus mixture, ricotta and romano. Toss well. Sprinkle with salt, pepper, lemon rind and juice, and a drizzle of olive oil. Toss again and serve.
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