Ingredients

  • 500 ml (2 cups) of farfalles pastas (bow tie pastas), uncooked
  • 450 gr (1 pound) of fresh trimmed asparagus sliced into chunks
  • 125 ml (1/2 cup) of orange pepper slices, sliced in two.
  • 65 ml (1/4 cup) of sun dried tomatoes into oil, undrained, into julienne.
  • 125 ml (1/2 cup) of chicken broth
  • 50 ml (1/5 package of 250 g) of Philadelphia cream cheese
  • 15 ml (1 tablespoon) of finely chopped fresh oregano
  • 250 ml (1 cup) of grated cheese
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Preparation

  • Cook pastas with instruction on the package, without salt. Add asparagus to boiling water 2 minutes before cooking ends. Drain.
  • Meanwhile, cook pepper and tomatoes in a large pan at medium high heat for 2 to 3 minutes, until tenderness but still crispy, while stirring frequently.
  • Add pastas, asparagus, broth, cheese cream and oregano in the pan. Mix well. Cook while stirring for 5 minutes or until sauce thicker lightly. Garnish with grated cheese. Continue cooking for 2 to 3 minutes, or until cheese melt lightly.

Chef's notes

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