Aspargus Farfalle

By brenie_shydee

Ingredients

• 4 ounces uncooked mini farfalle
• 8 ounces medium asparagus, trimmed and cut into 1-inch pieces
• 4 teaspoons olive oil, divided
• 2/3 cup thinly sliced leek
• 2 garlic cloves, minced
• 3 tablespoons dry white wine
• 2 tablespoons chopped fresh mint
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt
• 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

Preparation

Step 1

Below are other variations of this recipe.

1. Cook pasta according to package directions; drain.

2. Sauté asparagus in 2 teaspoons oil over medium-high heat for 4 minutes. Remove asparagus from pan. Add remaining 2 teaspoons oil to pan; swirl to coat. Add leek; sauté 2 minutes. Add garlic; sauté 30 seconds. Add wine; cook for 30 seconds. Add pasta, asparagus, mint, and remaining ingredients; toss.

Peas, Pancetta, and Lemon: Add 1 cup frozen peas during last 2 minutes of cooking pasta; drain. Sauté 1 ounce diced pancetta 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add 3 tablespoons dry white wine; cook 30 seconds. Add pasta, 1 tablespoon butter, 1/2 teaspoon lemon rind, 1/4 teaspoon each salt and pepper