Lemony Asparagus and Farfalle with Burrata
Lemony Asparagus and Farfalle with Burrata is one of our favorite springtime dinners. I start this asparagus-filled pasta by boiling my farfalle and cooking the asparagus in butter. Then, I add garlic, pine nuts, lemon juice, and Parmesan cheese to the asparagus. Finally, I stir in the bowtie pasta until it’s all coated in the lemony sauce, and I add a ball of burrata on top of each portion. We like this asparagus and farfalle for several reasons. First of all, I like that I can make this entire asparagus pasta dish in just thirty minutes. Secondly, I like that I can make this complete dish ahead of time. Thirdly, I like that this is a meatless meal. While we enjoy eating meat, we also like having a couple of meatless meals every week. And, lastly, we all love the sweet asparagus, the al dente farfalle, and the creamy burrata cheese.
The Equipment I Used
- A Large Skillet- You’ll need a large skillet to make the lemony butter sauce for the farfalle.
The Ingredients Needed for Lemony Asparagus and Farfalle with Burrata
- Pasta- You can use any shape that you like, but I used farfalle. I always use Barilla brand farfalle.
- Salt- It’s important to salt your pasta water well. I use three tablespoons of Diamond brand kosher salt to flavor my water. If you use a different brand, you can use a little less salt.
- Cheese- You’ll need Parmesan cheese and burrata cheese for this recipe.
How I Made my Burrata-Topped Pasta
- First, I boiled my pasta. It’s important to not overcook the pasta. Follow the instructions on the box to make al dente farfalle.
- Then, I cooked the asparagus in butter with lots of garlic and pine nuts.
- Finally, I plated the pasta and topped each serving with burrata cheese.
If you like asparagus, you need to try this beautiful springtime Lemony Asparagus and Farfalle with Burrata.
Lemony Asparagus and Farfalle with Burrata
Ingredients
- ½ pound bowtie pasta
- 1¼ tsp. kosher salt
- 4 tbsp. butter
- 1 cup grated Parmesan cheese
- 1 bunch asparagus spears, trimmed, and cut into half inch pieces
- ¼ tsp. red pepper flakes
- 2 tbsp. extra virgin olive oil
- ⅓ cup minced garlic
- 2 tbsp. pine nuts
- 2 tbsp. lemon juice
- 4 basil leaves
- 2 tbsp. lemon juice
- 4 balls burrata cheese
Instructions
- In a large pot of well salted boiling water, cook the bowtie pasta until al dente, following the package directions. Drain the pasta and toss with 2 tablespoons of the butter and the Parmesan cheese.
- In a large skillet heat the rest of the butter and the olive oil over medium heat. Add the asparagus, garlic, a ¼ teaspoon of kosher salt, red pepper flakes and the pine nuts. Cook on medium heat until the asparagus is just tender.
- Remove the pan from the heat and add the lemon juice and basil and pasta mixture. Top each portion with burrata cheese.
