Farfalle with green asparagus


Farfalle with green asparagus
For this recipe, green asparagus and farfalle will be cooked together and bound with pesto.
3,525
Grade this recipe:
Keywords:
Last modified on: June 22th 2025
For 4 people, you will need:
  • 1 green asparagus spears 500 g green asparagus spears
  • 2 Pasta 500 g Pasta
  • 3 pesto 300 g pesto
  • 4 Parmesan (Parmigiano Reggiano) Parmesan (Parmigiano Reggiano) (optional)
  • Total weight: 1,300 grams

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Cooking: 7 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Farfalle with green asparagus
Prepare 500 g green asparagus spears, cut into small pieces.

Stage 2 - 1 min.
Farfalle with green asparagus
Plunge them into a pan of boiling salted water...

Stage 3 - 5 min.
Farfalle with green asparagus
...then immediately add the pasta.

Cook for the time specified for the pasta (see packet).

Stage 4 - 3 min.
Farfalle with green asparagus
Drain.

Stage 5 - 2 min.
Farfalle with green asparagus
Return to the pan over low heat, add 300 g pesto, and stir for 1 or 2 minutes.

Stage 6
Farfalle with green asparagus
Serve with a sprinkling of grated Parmesan, if possible.
Remarks
The trick in this recipe is to cook the asparagus and farfalle together. That's why we use farfalle, as it cooks quite quickly (about 5 minutes), which is about the same time as the asparagus.

If you want to use other types of pasta that take longer to cook, start with them and then add the asparagus, 4 minutes before the end.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe260 RDI=100 %490 RDI=50 %760 RDI=120 %3,170 RDI=160 %13,250 RDI: 160 %
Per 100 g20 RDI=8 %40 RDI=4 %60 RDI=9 %240 RDI=10 %1,020 RDI: 10 %
Per person70 RDI=30 %120 RDI=10 %190 RDI=30 %790 RDI=40 %3,310 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, Milk
How much will it cost?
  • For 4 people : 16.65 €
  • Per person : 4.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Creamy spinach à la Lombarde
Creamy spinach à la Lombarde
For this recipe, spinach and potatoes are cooked separately, then assembled in a mascarpone-tomato sauce.
June 25th 20253,525 45 min.
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.06 M4.5 7 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer.
July 14th 2025515 K4.6 12 hours 60 min.
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015389 K3.3 55 min.
Tart Tatin
Tart Tatin
Tart tatin is one of the great classic desserts of French cooking. It's an apple tart cooked upside down. Apples are cooked in sugar until they caramelise. Then a circle of puff pastry is put on top, and the whole tart is baked at 356°F (180°C) for 20 minutes. To serve, the tart is turned over so...
October 30th 2015416 K 53.2 1 hour 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page