Tuna & Sweet Pea Farfalle

15 spears asparagus, chopped

3 cups farfalle pasta, cooked al dente

12 oz canned tuna in extra virgin olive oil & lemon dill , drained & flaked (reserve the oil)

1.5 cups frozen sweet peas, thawed

2 tbsp capers (optional)

salt & pepper to taste

freshly grated Parmesan cheese

For the vinaigrette:

reserved tuna oil

2 tbsp chopped fresh dill

1 tbsp (or more) lemon/lime (I prefer lime...more flavor) - to taste

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Wrap chopped asparagus loosely in damp paper towels and microwave on high for 1 minute.

Place in a large bowl with all the remaining pasta ingredients.

Whisk together the dressing, then toss with the pasta salad.

Top with freshly grated Parmesan cheese.

Serve at room temperature or chilled.