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Fresh, light farfalle pasta with prawn and asparagus make Summer cooking effortlessly easy and quick! - Summer Pasta Salad recipe by The Petite Cook

Farfalle Pasta with Prawn and Asparagus

Course: Pasta Salad
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Fresh, light farfalle pasta with prawn and asparagus make Summer cooking effortlessly easy and quick!
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Ingredients

  • 350 gr Garofalo Farfalle Pasta
  • 300 gr fresh asparagus trimmed
  • 12 fresh/ defrosted cleaned king prawns
  • zest of 1 lemon
  • 2 tbsp Extravirgin olive oil
  • salt & fresly cracked pink or black pepper to taste

Instructions

  • In a large pot of boiling salted water, cook the farfalle until al dente, about two mins before the package cooking time.
  • In the meantime, blanch the asparagus in a large pot of boiling water for 2 mins, until they turn bright green.
  • Have a large bowl of ice water ready.
  • Reserve ⅓ cup of cooking liquid and drain the asparagus. Immediately transfer to ice water for 1 minute to stop the cooking process. Cut the spear off and reserve for later.
  • Transfer the asparagus stems into a food processor, add salt and pepper to taste and 1 tbsp of oil. While blending all ingredients, slowly add the liquid preserved until you reach a creamy consistency.
  • Add prawns in a bowl,drizzle with 1 tbsp olive oil, salt and pepper to taste. Mix well until evenly seasoned.
  • Heat a large grilling pan over med-high heat. When hot, add the prawns and grill 1-2 mins on each side.
  • Drain the pasta and transfer into a large salad serving bowl. Add the sparagus sauce, the reserved spears, grilled prawns.
  • Grate fresh lemon zest over the pasta salad, mix gently all the ingredients and serve at room temperature or chilled.
  • Store in an airtight container for up to 1 day in the fridge.