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 stalks 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 the cherry tomatoes and halve them. Also wash the blueberries and drain them well.
• 5
  Peel the oranges with a sharp knife, making sure to remove the white pith. Cut out the segments between the membranes, catching 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
  Roast the cashews 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, along with the lime zest, and 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 torn fresh basil.
• 11
  Finally, sprinkle the roasted cashews over the finished salad and serve.