Farfalle with Baby Capsicum, Asparagus and Spinach

300g farfalle pasta
1/4 cup (60ml) extra virgin olive oil
3 spring onions, thinly sliced
2 baby red capsicums, seeds removed, cut into 3cm wedges
2 bunches asparagus, ends trimmed, cut into 3cm lengths
3 garlic cloves, finely chopped
1 teaspoon dried chilli flakes
100g baby spinach
1/2 cup (40g) grated pecorino

Cook the farfalle in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.

Meanwhile, heat 2 tablespoons of oil in a large frypan over high heat. Add spring onion and cook, stirring, for 2 minutes or until tender. Add baby capsicum and cook for 3-4 minutes until soft. Add asparagus, garlic and chilli flakes and cook for 3 minutes or until asparagus is bright green and just tender.

Add reserved cooking liquid and bring to a simmer. Remove the pan from heat.

Add farfalle, baby spinach and remaining 1 tablespoon oil to the frypan. Toss for 1 minute or until spinach is just wilted, then season with sea salt and freshly ground black pepper.

Divide pasta among bowls and sprinkle with grated pecorino just before serving.

from: delicious.com.au