Asparagus And Farfalle
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 2 teaspoons grated lemon rind -- zest only
- 2 pounds asparagus
- 1/2 pound farfalle (bowtie pasta)
- 1 cup green peas -- cooked
- 1/8 teaspoon freshly ground black pepper
- Cut
- 1 tablespoon grated parmesan cheese
- Water
- 1 teaspoon kosher salt -- plus more to taste
- 1 tablespoon olive oil
Possible health benefits
General information, not medical advice.
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Asparagus
High in vitamin K · 42 µg per 100 g, 55% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in protein · 2.2 g per 100 g, 44% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of folate · 52 µg per 100 g, 26% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of iron · 2.1 mg per 100 g, 15% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 19% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Nutrients per 100 g of “Asparagus, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Snap ends from asparagus, peel stalks peeled and cut into 1-1/2-inch lengths.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas.
- Drain the pasta and put in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon zest, salt and pepper. Divide among four pasta bowls. Sprinkle with Parmesan and serve immediately.
- [14.7% CFF] per serving 303 cals, 5.0g fat
- "Thought you might enjoy an appetizing-looking selection from a new cookbook that arrived in the mail last week. It's from 'A Well-Seasoned Appetite: Recipes for Eating with Seasons, the Senses and the Soul,' by Molly O'Neill. It was first published in 1995 by Viking Penguin; this 1997 edition is published by Penguin ($15.95)." -- Ann Burger, Food Editor, the Post and Courier (http://www.charleston.netl)
- >From: PatH
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Mixing bowl
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Chef's knife
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Grater
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Vegetable peeler
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Colander