Farfalle with Asparagus and Salsa Verde

AuthorSylvieCategory, , DifficultyBeginner

This pasta dish smells and tastes like Spring. The salsa verde is simply made of parsley, basil, garlic, capers, lemon juice, lemon zest, and extra virgin olive oil. Use the best ingredients you can get your hands on for the best results. Farfalle, pan-fried seasonal fresh asparagus, salsa verde, with grated parmesan please! Easy, fast, fresh, and delish!

Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 1 bunch of parsley, large stalks trimmed
 2 cups packed basil leaves, large stalks trimmed
 2 medium garlic cloves, peeled
 2 tbsp capers
 1 tbsp caper brine
 1 tbsp lemon zest
 2 tbsp lemon juice
 Salt to taste
 ¼ tsp black pepper
  cup extra virgin olive oil
 350 g Farfalle pasta
 A drizzle of olive oil
 200 g asparagus
 Grated Parmesan cheese for serving
1

Place the parsley, basil, garlic, capers with brine, lemon zest, lemon juice, a pinch salt, black pepper, and a drizzle of the extra virgin olive oil in the bowl of a food processor. Process while drizzling the rest of the oil in. Open the lid, scrape the sides, and process again to make sure that all the herbs are finely chopped. Be careful not to leave the machine running for a long time because the blade will heat up and affect the flavor of the herbs. Taste the salsa verde, adjust the seasoning and acidity. Set aside.

2

Cook the farfalle in generously salted boiling water until al dente.

3

Meanwhile, place a medium non-stick skillet on medium high heat. Pour a bit of olive oil in and cook the asparagus for about 3 minutes while frequently turning them. Lightly season with salt and black pepper. You want them to be lightly browned, tender, and still crisp. Let them cool slightly then cut them into bite-sized pieces.

4

Once the pasta is cooked, reserve some of the cooking water and drain it. Transfer the farfalle to a large bowl and top with the salsa verde and about 1/4 cup of cooking water. Mix until all the farfalle are coated with the sauce. You might need to add more water. Taste and add salt if needed. Add the asparagus pieces and toss again.

5

Serve immediately with grated parmesan cheese. A glass of Chardonnay is recommended! Cheers.

Ingredients

 1 bunch of parsley, large stalks trimmed
 2 cups packed basil leaves, large stalks trimmed
 2 medium garlic cloves, peeled
 2 tbsp capers
 1 tbsp caper brine
 1 tbsp lemon zest
 2 tbsp lemon juice
 Salt to taste
 ¼ tsp black pepper
  cup extra virgin olive oil
 350 g Farfalle pasta
 A drizzle of olive oil
 200 g asparagus
 Grated Parmesan cheese for serving

Directions

1

Place the parsley, basil, garlic, capers with brine, lemon zest, lemon juice, a pinch salt, black pepper, and a drizzle of the extra virgin olive oil in the bowl of a food processor. Process while drizzling the rest of the oil in. Open the lid, scrape the sides, and process again to make sure that all the herbs are finely chopped. Be careful not to leave the machine running for a long time because the blade will heat up and affect the flavor of the herbs. Taste the salsa verde, adjust the seasoning and acidity. Set aside.

2

Cook the farfalle in generously salted boiling water until al dente.

3

Meanwhile, place a medium non-stick skillet on medium high heat. Pour a bit of olive oil in and cook the asparagus for about 3 minutes while frequently turning them. Lightly season with salt and black pepper. You want them to be lightly browned, tender, and still crisp. Let them cool slightly then cut them into bite-sized pieces.

4

Once the pasta is cooked, reserve some of the cooking water and drain it. Transfer the farfalle to a large bowl and top with the salsa verde and about 1/4 cup of cooking water. Mix until all the farfalle are coated with the sauce. You might need to add more water. Taste and add salt if needed. Add the asparagus pieces and toss again.

5

Serve immediately with grated parmesan cheese. A glass of Chardonnay is recommended! Cheers.

Farfalle with Asparagus and Salsa Verde
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