Fruity Salad with Pasta and Green Asparagus

Preparation

• 1
  Cook the farfalle in plenty of salted water according to package instructions until al dente, then drain and set aside.
• 2
  Wash the green asparagus, cut off the bottom third, and cut the spears into pieces about 2–3 cm long. Sauté in a pan with 1 tbsp olive oil over medium heat for 5–7 minutes. Season with salt and chili, then set aside.
• 3
  Wash the yellow and red pointed peppers, core them, and cut into bite-sized pieces.
• 4
  Wash and halve the cherry tomatoes. Also wash the blueberries and drain them well.
• 5
  Peel the oranges with a sharp knife, removing the white pith as well. Cut out the segments between the membranes, collecting the juice.
• 6
  Wash the lime with hot water, pat dry, then finely grate the zest and squeeze out the juice. Mix both with the collected orange juice in a small bowl.
• 7
  Toast the cashew nuts in a dry pan until golden brown, then leave whole and let cool.
• 8
  In a large bowl, combine the cooked farfalle with the asparagus, pepper pieces, cherry tomatoes, blueberries, and orange segments.
• 9
  Pour the citrus mix of orange and lime juice and lime zest, along with the remaining 3 tbsp olive oil, over the salad and mix well. Season again with salt and chili to taste.
• 10
  Gently fold in the baby spinach and the plucked fresh basil.
• 11
  Finally, sprinkle the toasted cashew nuts over the finished salad and serve.