Photo: Colin Clark; Styling: Missie Neville Crawford 
Serves 4 (serving size: 3/4 cup)

A quick and fresh weeknight meal, try Asparagus Farfalle.

How to Make It

Step 1

Cook pasta according to package directions; drain.

Step 2

Sauté 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; sauté 2 minutes. Add garlic; sauté 30 seconds. Add wine; cook for 30 seconds. Add pasta, asparagus, mint, and remaining ingredients; toss.

Step 3

Peas, Pancetta, and Lemon: Add 1 cup frozen peas during last 2 minutes of cooking pasta; drain. Sauté 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

Step 4

Pesto and Almonds: Add 6 ounces (1-inch) cut green beans during last 4 minutes of cooking pasta. Drain. Sauté 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

Step 5

Tomatoes, Feta, and Thyme: Cook pasta; drain. Sauté 1 cup sliced leek in 4 teaspoons olive oil over medium heat 2 minutes. Add 2 minced garlic cloves; sauté 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

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Ratings & Reviews

Just ok

April 23, 2015
This was ok but nothing my family really cared to have again.  I made the original version and I think it would have been better with the variations listed.

nssharp12's Review

January 29, 2015
Chose the asparagus version for my family's weekly meatless meal. I omitted the mint and added lemon zest. I have never cooked with leeks before and was interested in trying the flavor. My husband, who is not a fan of his forced meatless meals, LOVED it. It has a great, light flavor. It was a very quick recipe and great for that Wednesday weeknight when you are tired. Served it with toasted bread and goat cheese spread (a favorite of ours).

KathrynNC's Review

June 02, 2014
Served as a side to Salmon with Bacon Corn Saute from same issue. I used a little less pasta (3.5 oz total) and a little more asparagus to use up what I had and still thought the pasta to veggie ratio was good. I think depending on what you are serving it with, you could sub something else for the mint. Simple and tasty.

Whygal's Review

April 28, 2014
WOW--excellent side dish. The only change I made was to grill the aspargus and then cut into bite sized pieces before adding to the pasta. This would make a great main dish pasta salad with the addition of grilled chicken, roasted red peppers, fresh mozzarella and perhaps even some spinach. The possibilities are endless. Can't wait to try the variations.

Woznime's Review

April 19, 2014
Wow! So simple to make and the tastes blended so nicely together. Very delicate. Didn't make any changes and don't think I need to for the future. Can't wait to try the variations listed on the same page of the magazine.

SuzanneM's Review

April 02, 2014
This was a tasty, easy-to-prepare meal. I appreciated all the variations as well. I made the asparagus version, adding a bit of lemon peel and a squeeze of lemon. A quick and fresh weeknight meal.