Fruity Salad with Pasta and Green Asparagus

Cook the farfalle in plenty of salted water according to package instructions until al dente, then drain and set aside.

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.

Wash the yellow and red pointed peppers, core them, and cut into bite-sized pieces.