1 pkg farfalle noodles
3/4 pkg. italian three-cheese blend shredded cheese
1 tbsp unsalted butter
1 leek, chopped
8 asparagus spears, chopped
1/2 c, parsley, chopped
salt and pepper, to taste
3 cloves garlic, finely chopped
Cook garlic and butter in a large pot over medium heat for 1 minute. Increase heat to med-high and add the leeks and asparagus. Cook for another 3-5 minutes, stirring occasionally, until asparagus is crisp-tender. Transfer this all to a bowl and cover with aluminum foil to keep warm.
Use the same pot to boil noodles until al dente, reserving 3-4 tbsp. of the pasta water.
Drain noodles and then add the reserved pasta water, leek/asparagus mixture, and cheese. Mix together for a few minutes until all the cheese melts.
Top with parsley.
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