Ingredients:

  • 1 pound (450g) bow tie pasta (farfalle)
  • 1 pound (450g) asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions:

  1. Cook the bow tie pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 10-15 minutes, or until tender-crisp.
  3. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  4. Pour in the white wine and simmer until reduced by half, about 2-3 minutes.
  5. Stir in the heavy cream and Parmesan cheese. Bring to a simmer, stirring until the cheese is melted and the sauce has thickened slightly.
  6. Stir in lemon juice, lemon zest, parsley, chives, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Add the cooked pasta to the sauce and toss to coat. Add a little pasta water if needed to adjust the consistency.
  8. Serve immediately, topped with roasted asparagus and additional Parmesan cheese.