Asparagus and Farfalle With Lemon And Pepper

Ingredients

• ½ pound farfalle or bow tie pasta
• 1 tablespoon olive oil
• 2 pounds asparagus, ends snapped off, stalks peeled and cut into 1 1/2-inch lengths
• 1 cup shelled and cooked green peas
• 2 teaspoons grated lemon rind
• 1 teaspoon kosher salt, plus more to taste
• ⅛ teaspoon freshly ground pepper
• 1 tablespoon grated Parmesan

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    329 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 15 grams protein; 2 milligrams cholesterol; 640 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.

15 minutes