Fill a large pot with water, heat on high and bring to a boil. While the water is heating up, preheat the oven to 350 degrees Fahrenheit, and cover a baking sheet with aluminum foil.

For the asparagus, we cleaned them with a vinegar wash, and then cut the ends off. If you find the ends of the asparagus to be tough, cut off the ends, while the oven is preheating. Then add the asparagus to the baking sheet.

Drizzle the olive oil on top of the uncooked asparagus. Then put the asparagus into the oven, and bake for 20 minutes.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic).

Zest one lemon while the asparagus is baking, and while the water is warming up. Add the zest to a small bowl, and set to the side.

Once the water starts to boil, add the pasta to the water. Stir occasionally. Cook for 15 minutes then drain the water.

• We used two 12 wt oz boxes of Giant's brand of Farfalle.

Mix the pesto and lemon zest into the cooked pasta. Stir together.

• We used Classico Traditional Basil Pesto Sauce and Spread (Gluten Free).

Squeeze the juice of 1/2 of a lemon over the cooked asparagus.

Add the asparagus on the side of the pasta. Once the asparagus is added to the plate, drizzle the balsamic vinegar on top of the asparagus to taste. Top with pepper or ground peppercorns.

• We used Nature's Promise Organic Balsamic Vinegar of Modena (USDA Organic).

• We also used McCormick Peppercorn Medley Grinder (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns.

We also tasted ours with roasted red peppers and a drizzle of the balsamic vinegar on the pasta; the roasted red peppers, garlic aioli, and balsamic on the pasta; and separately, the roasted red peppers, and aioli without the balsamic on the pasta, which all tasted great.

• We used Cento Chef's Cut Roasted Red Peppers (Made with 100% Natural Sea Salt. Gluten Free) and Stonewall Kitchen's Roasted Garlic Aioli (Gluten Free. Non GMO).