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Prep
- 8 min
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Total
- 8 min
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Serving
- 4
Ingredients
- 1 lemon, zest and juice
- 60 ml (1/4 cup) parsley, finely chopped
- 1 bunch of asparagus tips, blanched
- 1 pint of cherry tomatoes
- 500 g (1 lb) dried farfalle pasta
- 170 g (1 1/2 cup) Saputo Parmesan - Romano shredded cheese
- Salt and freshly ground pepper, to taste
Directions
- Combine lemon zest, juice, parsley, cherry tomatoes and asparagus in a large bowl.
- Cook the farfalle pasta according to the instructions.
- Once the pasta is ready, drain and immediately add into the asparagus mix bowl.
- Toss well, mix with 1 ¼ cup of the shredded Parmesan/Romano cheese and season to taste.
- Sprinkle the remaining Parmesan/Romano cheese on top and serve.
