2 Tbsp GEM Balsamic Vinegar
2 Tbsp GEM Extra Virgin Olive Oil
12 ounces Bowtie Pasta
1 bunch Asparagus Tips
1/2 cup Walnuts, toasted
1/2 cup Blue Cheese, crumbled
1) Cook bowtie pasta in boiling water until al dente approximately 9-12 minutes. Then shock in ice water to stop cooking.
2) While pasta is cooking cook asparagus tips in salted boiling water 1-2 minutes, al dente. Shock in ice water to stop cooking.
3) Toss pasta with balsamic vinegar and extra virgin olive oil then fold in asparagus, toasted walnuts, and crumbled blue cheese and serve.