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
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.
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