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  • Prep
    8 min
  • Total
    8 min
  • Servings

Farfalle Express


  • 1 lemon, zest and juice
  • 60 ml (1/4 cup) parsley, finely chopped
  • 1 bunch of asparagus tips, blanched
  • 1 pint of cherry tomatoes
  • 500 g (1 lb) dried farfalle pasta
  • 170 g (1 1/2 cup) Saputo Parmesan - Romano shredded cheese
  • Salt and freshly ground pepper, to taste


  1. Combine lemon zest, juice, parsley, cherry tomatoes and asparagus in a large bowl.
  2. Cook the farfalle pasta according to the instructions.
  3. Once the pasta is ready, drain and immediately add into the asparagus mix bowl.
  4. Toss well, mix with 1 ¼ cup of the shredded Parmesan/Romano cheese and season to taste.
  5. Sprinkle the remaining Parmesan/Romano cheese on top and serve.