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Farfalle with Asparagus and Cherry Tomatoes
Crisp bright green asparagus and sweet red cherry tomatoes tossed with farfalle (bowtie) pasta makes a colourful and delightful warm weather dinner. Serve with some crusty bread or a green salad on the side.
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Ingredients
- 1 tbsp olive oil
- 1/4 cup finely sliced shallots
- 2 garlic cloves, crushed
- 500gm asparagus spears, chopped into 3cm pieces
- 1 punnet cherry tomatoes, halved
- 1 packet farfalle (bowtie) pasta
- 1/4 cup fresh basil, finely chopped
- Freshly ground black pepper and salt to taste
- 1/4 cup freshly grated parmesan cheese
Preparation
Heat oil in a large pan over a medium-high heat. Add garlic and shallots and cook for two minutes. Reduce heat to medium and add tomatoes; sauté until very soft, about 5 minutes. Stir in asparagus pieces and cook until bright green, about 2 minutes. Stir in basil and sprinkle with pepper. Meanwhile cook pasta according to directions on package. Drain and empty into in a large pasta bowl. Add asparagus and tomato mixture, sprinkle cheese and toss well and serve immediately.