Ingredients
1/2 lb.(or about 1 1/2 cups) Mini Farfalle
1 cup of Cherry tomatoes, sliced in half
15-20 Asparagus, cooked and chopped in thirds(I used Belle Solé)
3-5 Bay leaves, chopped
Feta cheese, to taste.
Salt and pepper to taste
2-3 handfuls of Baby spinach, washed and chopped
1/2 a of a lemon juice
Olive oil to desire
Instructions
First, add pasta in boiling water with some salt, lower heat from high to medium, let it simmer for about 10 minutes or until pasta is tender to desire.
Grab asparagus.
Place Asparagus in a pot with water, bring water to a boil and then remove from heat, cover and let it sit for about 5 minutes. This is so the Asparagus isn't so spicy, but if you like them the way they come then you can just skip this part of the process.
Meanwhile, chop the bay leaves.
Add to the tomatoes and sprinkle some salt.
Add the Asparagus sliced in thirds.
Wash the baby spinach.
Chop and add it to dish along with the drained pasta.
Add olive oil, lemon juice, salt and pepper to taste. Then mix well. Lastly, sprinkle Feta cheese.
Enjoy!
Love, Mari.
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