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Recipe Category: Pasta
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Farfalle With White Beans Roasted Asparagus Recipe
Ingredients
Makes 4 servings
- 8 ounces thin asparagus, tough ends trimmed and cut into 1-inch pieces
- 1/4 cup olive oil
- salt and freshly ground black pepper
- 3 garlic cloves, minced
- 1 1/2 cups cooked or 1 can cannellini beans, drained and rinsed
- 1 pound farfalle or other small pasta
- 10 fresh basil leaves, cut into thin strips
Method
- Preheat the oven to 425°F
- Toss the asparagus pieces with 1 tablespoon of the oil and spread them on a lightly oiled baking sheet
- Season with salt and pepper to taste and roast until the asparagus is tender, about 8 minutes
- Set aside
- In large skillet, heat the remaining 3 tablespoons of oil over medium heat
- Add the garlic and cook until fragrant, about 30 seconds
- Stir in the beans and cook until heated through, about 5 minutes
- Add the asparagus and keep warm over very low heat
- In a large pot of boiling salted water, cook the pasta over medium-high heat, stirring occasionally, until al dente, about 10 minutes
- Drain the pasta and transfer to a large serving bowl
- Add the bean and asparagus mixture, basil and lots of freshly ground black pepper and toss gently to combine
- Serve immediately
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