Recipe provided by Christina

1 package bowties (cooked al dente) – any pasta shape will do.
1 package Boursin
Scant cup of thinly sliced scallions
18-20 asparagus spears (steamed 4 minutes then sliced in1½ “lengths)
Juice of half a lemon
Pinch or sea salt
½ cup of coarsely chopped toasted cashew nuts

Drain the pasta; pour in a large bowl.
Add the Boursin immediately while the pasta is hot; stir to make sauce.
Add scallions, asparagus, lemon, sea salt.
Stir all together.
Sprinkle cashew nuts on top.
Serves four.

[Note: You can use broccoli instead of asparagus.]

There’s more to come…and next time I will happily honor my wok.