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Side of the Week: Asparagus Farfalle

Oct 14, 2015 04:00PM ● By Cate Reynolds

Asparagus Farfalle

Rhea’s Rundown

This dish is as versatile as it is easy to make in just 18 minutes or less. Mini al dente bow ties combine with lightly sautéed asparagus, leeks sautéed with garlic and wine, pecorino, and fresh mint. You can also try it with other combinations such as peas and pancetta, haricot verts and almonds, or tomatoes and feta. Serve it as a main course with chicken or fish. I added pancetta to the original mix because like bacon, pancetta makes everything better. I also love the crunchy, mineral-y finish of Maldon salt.

Ingredients – Serves 4
  • 4 ounces uncooked mini farfalle
  • 8 ounces medium asparagus, trimmed and cut into 1-inch pieces
  • 4 teaspoons olive oil, divided
  • 2/3 cup thinly sliced leek
  • 2 garlic cloves, minced
  • 3 tablespoons dry white wine 
  • 2 tablespoons chopped fresh mint
  • ¼ teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1 ounce pecorino Romano cheese, grated (about ¼ cup)


1. Cook pasta according to package directions; drain.

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.

“Asparagus Farfalle.” Cooking Light: Dinner Tonight. Time Inc. Lifestyle Group. 2015. Print

Rhea Torreon
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