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Thursday, June 2, 2011

Nutty Farfalle with Asparagus

Yummy in winter or spring, but good any time!  This pasta dish is easy, and it pleases!


1 box Farfalle Pasta, boiled according to instructions, drizzled with Olive Oil, tossed and set aside
1 pound asparagus, snapped, chopped into 1.5 inch segments and  blanched
1/4-1/2 c pine nuts
Olive oil
1/2 medium or large yellow onion, diced
Olive Oil
Grated Parmesan or shredded parmesan


Sauté onion, garlic and pine nuts in olive oil.  Add in the asparagus and farfalle.  Sauté until you think it looks good.  Some may wish to sprinkle garlic salt, instead of regular salt. Pepper to taste.  Serve with the parmesan.  Goes great following a beany soup or salad.  Great with a nice Pinot Grigio, a hot crusty bread and dipping oil.  Hmmm, I'm getting hungry!

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