- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 1 lb. farfalle pasta
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
- Bring a large pot of salted water to a boil. Add the asparagus and cook for 2 minutes. Add the pasta and cook until al dente.
- Drain the pasta and asparagus, reserving 1/2 cup of the cooking liquid.
- In a large bowl, combine the garlic, olive oil, lemon juice, Parmesan cheese and reserved cooking liquid.
- Add the pasta and asparagus to the bowl and toss to coat.
- Serve warm or cold.
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