I bought this Lemon Pepper pasta at the Rockwall Farmer's Market.

It is made by Pappardelle's... The Fine Art of Pasta, located in Denver, Colorado and they have provided this recipe on their website.
To read more about this company and to see the wide variety of pastas available, please go to:

http://www.pappardellesonline.com/servlet/StoreFront

This pasta recipe is easy to prepare and has a "no cook" sauce.

1 lb. PAPPARDELLE'S LEMON PEPPER PASTA
8 oz. ASPARAGUS TIPS
4 oz. BUTTER
1 c. freshly grated PARMESAN CHEESE
SEA SALT
Freshly ground BLACK PEPPER
LEMON WEDGES

Cook the pasta in a pot of rapidly boiling salted water until aldente (about 8-10 minutes).
Drain and rinse with warm water.
Place pasta back in warm pasta pot.

At the same time pasta is cooking, cook the asparagus tips in boiling, salted water for about 3 minutes or until tender.
Drain.

Add butter to the pasta, stir well to coat thoroughly.
Add Parmesan, salt and pepper.
Gently toss in cooked asparagus tips.

Serve immediately. Pass lemon wedges to squeeze on top, if so desired.

Serves 4-6