Once springtime hits, I find myself craving light, fresh recipes to serve family and guests. And as you know, I infuse fresh herbs from my garden just about every time I’m cooking or cocktailing. So when I got to creating a spring-filled table, I knew the perfect dish to serve would be a fresh herb and olive oil pasta.
This asparagus farfalle pasta hits the spot as it combines flavors of just-cut mint, thyme, parsley and cilantro with in-season spring peas and grilled asparagus. Served hot or cold, this dish is sure to impress your guests, and it’s extremely easy to make. If you choose the cold route, you can even prep most of the ingredients the night before, which proves to be so much less stressful when entertaining.
And if you missed it last Friday, make sure to check out the tabletop that inspired this dish, and let yourself be inspired by the lush greenery and playful place settings for your entertaining this spring. Truly, MKR
- 2 cups fresh or unthawed frozen peas
- 1 bunch of asparagus
- 4 cups of farfalle pasta
- 1/4-1 cup grated Parmesan to taste, plus more for garnish
- 1/4 cup Olive Oil
- 2 tablespoons of each chopped; fresh mint, flat leaf Parsley, thyme and cilantro
- Salt & Pepper to Taste
- Red Pepper flakes (optional)
- Begin heating a large pot of salted water for the pasta.
- Meanwhile, if using fresh peas steam the peas over an inch of boiling water or in a steamer for 3-4 minutes, until just tender. If using frozen peas make sure the peas are completely thawed, no need to steam. Transfer to a bowl and set aside.
- Grill asparagus just lightly to achieve grill marks and add a smoked flavor. Cut, and add to the pea bowl. Chop herbs, and add to the bowl.
- When the water in the pot comes to a boil add the pasta and cook to desired consistency. I prefer cooking pasta al dente. Once pasta is cooked drain the pasta and toss at once with the olive oil, vegetables, herbs and Parmesan.
- Add salt, pepper, and red pepper flakes if desired. Serve hot or cold.
- Bring salted water to a boil and cook farfalle pasta to desired consistency.
- Chop herbs finely and set aside.
- If serving the pasta cold, or room temperature, wait until the pasta has completely cooled to toss all the ingredients together.
I’m definitely like you, Mandy. I love to “lighten up” during the warmer months…crave it, too…and I LOVE using herbs. Thanks for sharing a recipe that’s now on my “make this week” list.
You will love it! And truthfully serving it cold was somewhat an accident, but I may like it better that way!! Let me know how it turns out. xo
This looks really, really good. The weather is finally starting to warm up a bit around here, so lighter fare is definitely in order. Going to have to this recipe a try!
You will love it! I’m thinking about making it again tonight! xo
Many of your recipes don’t say how many people they serve…..this one doesn’t….
How many does this serve?
It serves 4-6 easily! Hope this helps, xo