Fall Farfalle Pear and Pecorino Pasta Salad – Critchley Family Farms

Ingredients

• 2 cups farfalle pasta (cooked)
• 1 T olive oil
• 3 oz marscarpone
• 1 teaspoon chopped fresh rosemary leaves
• 1 T salted pistachios, chopped
• 1/2 c pea shoots
• 1/2 c thomcord grapes, halved
• 1 medium forelle pear, sliced
• pecorino romano cheese shaved
• salt and pepper
• squeeze of fresh lemon