Page 17 - International Gym Activity Book

MAKE YOUR OWNAsparagus121 pkg. mini farfalle pasta 1T olive oil1 cup shallots2 garlic cloves, minced 3 cups chicken stock3⁄4 lb asparagus1 cup frozen peas3FARFALLE2 cups baby spinach1 cup cherry tomatoes, halved2 cups rotisserie chicken, shredded 1T lemon zest1⁄2 cup grated parmesan cheese1⁄4 cup fresh basilSalt and pepper to tasteCook mini farfalle pasta according to package directions in salted water to al dente.4In a 12” frying pan, heat the olive oil. Add the shallots and garlic, cook until softened.6TOP TIP:5When draining the farfalle, save 11⁄2 cups of cooking liquid to use in the sauce. If the sauce is too thick, add some of the starchy pasta water.We would love to see howyour pasta turns out! Sendyour pasta making photos to: gymnasticsactivitybook@internationalgymnastics.com17IngredientsAdd the chicken stock and boil uncovered for 5 minutes so the liquid can reduce and thicken slightly.Add asparagus and cherry tomatoes. Cook for 4 minutes until asparagus is tender and tomatoes begin to burst.Add the peas, chicken, spinach and lemon zest, and cook until warmed through.Drain the farfalle then mix with the veggies. Add the cheese and additional salt and pepper to taste. Garnish with basil.