Lemony Asparagus and Farfalle with Burrata
Farfalle pasta tossed with a light lemon sauce, pine nuts, asparagus, and Parmesan cheese. Each portion is topped with a creamy ball of burrata cheese.
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.
Nutrition
Calories: 400kcal
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