Artichoke & Lemon Pasta Recipe: How to Make It

Ingredients

• 2-1/2 teaspoons salt, divided
• 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
• 4 cups uncooked bow tie pasta (about 12 ounces)
• 3 tablespoons olive oil, divided
• 1 can (14 ounces) water-packed quartered artichoke hearts, well drained
• 2 garlic cloves, minced
• 1 cup crumbled goat cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon grated lemon zest
• 2 to 3 tablespoons lemon juice
• 1/3 cup grated Parmesan cheese