Makes 6 servings 


8oz. uncooked farfalle (bowtie) pasta
2 cups cut-up fresh or frozen Michigan Asparagus
1 cup halved cherry tomatoes 
1/3 cup chopped red onion
1 (2.25oz.) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce 
3 tablespoons freshly shredded or grated romano cheese 


  1. Cook pasta according to package directions; rinse and drain. 
  2. Steam or microwave Michigan Asparagus until crisp-tender. 
  3. Drain and combine in a large bowl with cooked pasta. 
  4. Stir in chicken, tomatoes, onion, and olives. 
  5. Gently toss with pesto sauce. 
  6. Serve warm, garnished with cheese.