Ingredients
2c. bow tie pasta
1/2c. thin asparagus - sliced diagonally
1/2c. petit green peas
1/2c. shelled favas or edamame
3T. parsley - chopped
1T. lemon juice
2T. Bertolli olive oil
salt (pref. Kosher) and pepper - to taste
Preparation
In 8c. boiling water, cook bow tie until al dente, approx. 8 minutes.
While pasta is cooking, blanch asparagus, peas, and favas (or edamame)in a seperate pan until cooked but crisp, approx. 1 1/2 minutes. Drain.
Mix lemon and olive oil until emulsified.
Drain pasta. Toss with vegetables, lemon mixture, and parsley. Season to taste with salt and pepper.
