Recipe courtesy of the Dairy Farmers of Wisconsin. One of two recipes included in observance of June Dairy Month.
Ingredients
- 1 package (16oz) uncooked bow tie pasta
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 3 Tbls lemon juice (about 2 medium lemons)
- 2 Tbls extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp coarsely ground pepper
- 3 oz Wisconsin Asiago cheese
- Additional grated Asiago cheese
- Kosher salt and coarsely ground pepper to taste
Instructions
Cook pasta according to package directions until al dente; drain, reserving 1 cup hot pasta water.
Meanwhile, arrange asparagus in a steamer basket. Place basket in a saucepan over 1 inch of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Remove from the heat; keep warm.
Whisk lemon juice, olive oil, salt and pepper in a small bowl.
Transfer the pasta and asparagus to a large serving bowl. Drizzle with lemon juice mixture. Sprinkle with Asiago; lightly toss. Add pasta water, a quarter-cup at a time, until desired consistency. Sprinkle with additional Asiago. Season with salt and pepper to taste. Serve warm or at room temperature.
