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1 lb. farfalle pasta 1 lb. fresh asparagus, cut into 1 inch pieces 2 Tbsp. olive oil 2 c. baby spinach, roughly chopped 1 1/2 c. peas, frozen 14 oz. can artichoke hearts, drained and roughly chopped Juice of 1 large lemon 2/3 c. crumbled feta cheese 1/4 c. basil, chopped Salt and pepper to taste Bring a large pot of water to boil. Cook pasta to al dente, to package instructions. Three minutes before pasta is finished cooking, add the asparagus pieces. When pasta is done cooking, drain the pasta and asparagus and rinse with cold water. Pour pasta and asparagus into a large bowl. Drizzle with olive oil and stir. Add the spinach, peas, artichoke hearts, lemon juice, feta cheese and basil. Toss until combined and season with salt and pepper. Pasta salad will keep in fridge for up to three days. Freshen it up with an extra drizzle of olive oil and squeeze of lemon. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |