Farfalle Salad

Ingredients

• 1 pound asparagus fresh
• 6 ounce chicken breast strips italian-style (such as Louis Rich Carving Board)
• 8 ounces farfalle pasta uncooked (bow tie pasta)
• 0.5 teaspoon pepper freshly ground
• 2.8 ounce pesto (such as Pesto Sanremo)
• 0.3 teaspoon salt 
• 1 cup tomato halves dried packed
• 7 servings water boiling

Equipment

• bowl
• measuring cup
• peeler

Directions

1. Cut dried tomato halves into strips; place in a liquid measuring cup. Cover with boiling water; let stand 15 minutes or until soft.
2. Drain, reserving 1/4 cup liquid; set aside.
3. Snap off tough ends of asparagus spears; remove scales with a vegetable peeler, if desired.
4. Cut asparagus into 2- inch pieces; set aside.
5. Cook pasta in boiling water 10 minutes, omitting salt and fat.
6. Add asparagus to boiling pasta; boil 2 minutes or until pasta and asparagus are tender.
7. Drain and rinse under cold water until cool; drain again.
8. Combine pasta, dried tomato strips, reserved tomato liquid, asparagus, pesto, and remaining 3 ingredients in a large bowl; toss well. Chill.