Pasta With Asparagus and Arugula

A simple light pasta that takes full advantage of fresh spring asparagus and the slightly peppery taste of arugula.


1 pound slender asparagus spears

4 ounces arugula, rinsed, stemmed and torn into bite size pieces

1 tablespoon olive oil

1/4 cup chopped onion

3/4 cup half and half or heavy cream


pinch of nutmeg


coarse ground pepper

1 pound farfalle pasta (bowties)

zest of two lemons

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


Cut off tough ends of asparagus. Using a vegetable peeler, peel the skin from the lower half of each spear. Cut asparagus diagonally into 1-inch lengths. Set aside.
Heat olive oil in a large skillet or saucepan. Add onion and saute for 3 minutes. Mix in cream and honey. Sprinkle with nutmeg. Add salt and pepper to taste. Keep warm over very low heat. Do not boil.
Fill a large pot 3/4 full with water and bring to a boil. Add pasta and cook 4 minutes. Then add asparagus and arugula to the pot. Continue cooking until pasta tests done, about 6 more minutes. Drain well and pour into pot with cream mixture. Toss. Place in a large bowl and sprinkle with lemon zest. Serve immediately.
Serves: 4-6