Please Visit Our Sister Sites:

Fundcraft Print Group InstantPublisher Fundcraft Publishing
Cookin'up Fund$ Professional Custom Printed Products Photo Books, Photo Albums, Photo Cards, Photo Calendars and Photo Gifts Photo Books Promotional Products
School Planners


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:!

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.