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Ingredients
- 1/2 lb farfalle (bowtie pasta)
- 1 Tbsp. extra virgin olive oil
- 2 lb asparagus
- 1 c. green peas cooked
- 2 tsp grated lemon rind zest only
- 1 tsp kosher salt plus more to taste
- 1/8 tsp freshly grnd black pepper
- 1 Tbsp. grated parmesan cheese
Directions
- Snap ends from asparagus, peel stalks peeled and cut into 1-1/2-inch lengths.
- Bring a large pot of salted water to a boil. Add in the pasta and cook till al dente. Meanwhile, heat 1 tsp. of the extra virgin olive oil in a large nonstick skillet over medium heat. Add in the asparagus and saute/fry till tender, about 4minutes.
- Toss in the peas.
- Drain the pasta and put in a large bowl. Toss with the remaining extra virgin olive oil,the asparagus mix, lemon zest, salt and pepper. Divide among four pastabowls. Sprinkle with Parmesan and serve immediately.
- "Thought you might enjoy an appetizing-looking selection from a new cookbook which arrived in the mail last week. It's from 'A Well-Seasoned
- Appetite: Recipes for Eating with Seasons, the Senses and the Soul,' by Molly O'Neill. It was first published in 1995 by Viking Penguin; this 1997
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 71 | |
| Calories from Fat 35 | 49% |
| Total Fat 3.93g | 5% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 22mg | 1% |
| Potassium 279mg | 8% |
| Total Carbs 6.75g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.05g | 2% |
| Protein 3.88g | 6% |
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