I love pasta. Do you? I checked out from the library Scott Conant's New Italian Cooking. There are only a few recipes I will try in it. This is one of them and we all loved it. I served it with a huge salad with an Asian dressing, cranberries & sliced almonds. After working outside in the flower beds today I feel real good about serving this healthy meal. Don't you just love hard work, good food and warm sunny days?
Farfalle with Corn, Asparagus and Jalapeno
Bring a large pot of salted water to boil then add 1 lb farfalle pasta and boil until almost al dente. Save 1 cup of pasta water and drain the rest.
In the meantime add to a skillet with olive oil, 1 red onion diced and 1 seeded and chopped jalapeno. Cook until tender about 5 minutes. Add about 2 cups frozen corn and let cook until warm. Add 1 lb small diced asparagus and cook until crisp tender.
When everything is done combine the pasta, pasta water and veggies in a skillet and warm through. Salt and pepper.
Angela's Asian Dressing
1/2 c extra virgin olive oil
1/2 c apple cider vinegar
1/4 c Bragg's or other soy sauce
2 tbsp honey
Mix together in a mason jar with a fork. Pour over salad.