Asparagus Farfalle Recipe

Name: Asparagus Farfalle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

1
Cook pasta according to package directions; drain.
2
Saute 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; saute 2 minutes. Add garlic; saute 30 seconds. Add wine; cook for 30 seconds. Add pasta, asparagus, mint, and remaining ingredients; toss.
3
Peas, Pancetta, and Lemon: Add 1 cup frozen peas during last 2 minutes of cooking pasta; drain. Saute 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. SERVES 4 (serving size: 3/4 cup) CALORIES 194; FAT 7g (sat 1g); SODIUM 325mg
4
Pesto and Almonds: Add 6 ounces (1-inch) cut green beans during last 4 minutes of cooking pasta. Drain. Saute 2 minced garlic cloves in 2 teaspoons olive oil 1 minute. Add pasta mixture, 1/4 cup chopped almonds, 2 tablespoons pesto, 1/4 teaspoon kosher salt, and 1 ounce grated Parmesan cheese; toss. SERVES 4 (serving size: 1 cup) CALORIES 245; FAT 6g (sat 6g); SODIUM 300mg
5
Tomatoes, Feta, and Thyme: Cook pasta; drain. Saute 1 cup sliced leek in 4 teaspoons olive oil over medium heat 2 minutes. Add 2 minced garlic cloves; saute 30 seconds. Stir in 1 tablespoon lemon juice, pasta, 1 cup quartered cherry tomatoes, 2 teaspoons minced thyme, and 1/3 cup crumbled feta cheese. SERVES 4 (serving size: 3/4 cup) CALORIES 195; FAT 3g (sat 4g); SODIUM 127mg

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Asparagus Farfalle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Farfalle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions