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Artichoke & Lemon Pasta

kept byDaly22

2-1/2 tsp salt, divided
1/2 LB fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 C uncooked bow tie pasta (about 12 ounces)
3 T olive oil, divided
14 oz can water-packed quartered artichoke hearts, well drained
2 garlic cloves, minced
1 C crumbled goat cheese
2 T minced fresh parsley
1 T grated lemon peel
2-3 T lemon juice
1/3 C grated Parmesan cheese



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