ARTICHOKE & LEMON PASTA

Fill a 6 litre stockpot three quarters full with water; add 2 teaspoons salt and bring to a boil. Add fresh asparagus; cook, uncovered 1 to 2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry. In the same pot of water, cook bow-tie pasta according to package directions for al dente. Drain, reserving 1 cup water.Meanwhile, in a large skillet, heat 1 tablespoon Fresh Harvest Garlic Olive Oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add Onion Garlic & Herb Seasoning, cook 1 minute longer. Add pasta. Stir in asparagus, goat cheese, lemon peel & juice and the remaining oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Garnish with Parmesan cheese.