farfalle with tuna and asparagus
11.5 oz Barilla Farfalle
5 oz tuna in oil
5 oz asparagus spears
2 tbsp chopped parsley
4 tbsp extra virgin olive oil
4 tbsp Parmigiano Reggiano cheese (optional)
Salt and pepper, to taste
Slice the shallot thinly and sauté in oil on low heat.
Add the asparagus spears, sauté and douse with some water for expedite coking.
When they are soft to touch, add the tuna drained, the parsley and salt and pepper, if needed.
In the meantime, cook the Farfalle in abundant salted water, drain and blend with the sauce.
If you’d like, drizzle with Parmigiano Reggiano cheese and serve.