1. Rinse the asparagus and cut off the tough stem. Slice thinly. Rinse and peel the carrots; cut them into strips with a sharp knife.

2. In a pan, over medium heat, sauté the asparagus and carrots with the chopped shallot in extra virgin olive oil. After 5 minutes, add 3 tablespoons of water, the finely chopped parsley, salt, and pepper. Cover and cook for another 5 minutes.

3. In a large pot of boiling salted water, cook the farfalle according to the package instructions. Drain and transfer to a bowl. Add a few spoonfuls of olive oil immediately to prevent the pasta from sticking.

4. In the bowl containing the pasta, add the cooked vegetables, lemon juice, and basil leaves. Serve immediately.