Asparagus and Farfalle With Lemon And Pepper

By Molly O'Neill

Total Time
15 minutes
Rating
5(23)
Comments
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Featured in: Asparagus Rising

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Ingredients

Yield:Four servings
  • ½pound farfalle or bow tie pasta
  • 1tablespoon olive oil
  • 2pounds asparagus, ends snapped off, stalks peeled and cut into 1½-inch lengths
  • 1cup shelled and cooked green peas
  • 2teaspoons grated lemon rind
  • 1teaspoon kosher salt, plus more to taste
  • ⅛teaspoon freshly ground pepper
  • 1tablespoon grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

325 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 15 grams protein; 508 milligrams sodium

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

  1. 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.

Ratings

5 out of 5
23 user ratings
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Comments

Barbara N

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.

Noyonana

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?

Valerie

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!!

Sophie

Agree with Barbara, this is a wonderful pasta, and speaks of springtime. Preparing it this evening.

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