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Boil a large pot of water and season with salt. Add the farfalle and cook the pasta according to package instructions for al dente. When done, drain and set aside. Meanwhile, in a large saute pan, heat the olive oil over medium heat. Add the garlic and cook until softened, about 2-3 minutes. Add the shrimp and season with salt and pepper. Cook a few minutes more (until shrimp starts to turn pink) then add the asparagus. Cook about 3 minutes more and add the artichokes, lemon zest and sage. Season well with salt and pepper. Add the white wine and allow the wine to cook and reduce for about 3 minutes. Finally, add some lemon juice, then stir in the cooked farfalle and serve.
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Tender artichoke hearts — antipasto, dips, pasta, pizza
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Tender artichoke hearts — antipasto, dips, pasta, pizza