Bow-Tie Pasta, Asparagus, Toasted Almonds and Browned Butter
A quick and easy vegetarian pasta main dish with pizzazz. Fun farfalle pasta tossed with nutty almonds and asparagus in tangy buttery sauce.
bow-tie pasta (farfalle)
cut into 1 inch lengths
Cooke the pasta in salted water until al dente. Drain and return to the pot.
Meanwhile, heat the oil in a non-stick skillet over medium-high heat until just beginning to smoke. Add the asparagus and cook, undisturbed until beginning to color, about one minute.
Add the shallots, garlic, salt and black pepper. Cook, stirring until asparagus is tender crisp, about 4 to 5 minutes. Transfer to a plate and set aside.
Using the same skillet, over medium-high heat, add the butter. Once the bubbling has finished, add the almonds and cook until the almonds are toasted and the butter is fragrant and nutty.
Remove from heat and add the vinegar and fresh thyme, add the asparagus and toss to coat.
Add to the pasta with ½ cup of grated Parmesan cheese and toss together.
Serve straight away, with the remaining Parmesan cheese as a topping.