Farfalle with Summer Vegetables

Ingredients

• 75 ml (⅓ cup) extra-virgin olive oil
• 15 ml (1 tbsp) freshly squeezed lime juice
• 5 ml (1 tsp) honey
• 450 g (1 lb) farfalle (bowtie pasta)
• 125 ml (½ cup) carrots, peeled and sliced thinly
• 500 ml (2 cups) asparagus, blanched and sliced on the diagonal
• 500 ml (2 cups) snow peas, trimmed and blanched
• 30 ml (2 tbsp) fresh mint leaves, snipped
• Salt and freshly ground pepper, to taste