1 baby red capsicum, seeds removed, cut into 3cm wedges
1 baby yellow capsicum, seeds removed, cut into 3cm wedges
2 bunches asparagus, ends trimmed, cut into 3cm lengths
3 garlic cloves, finely chopped
1 teaspoon dried chilli flakes
100g baby spinach
1/2 cup (40g) grated pecorino
Cook the farfalle in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
Meanwhile, heat 2 tablespoons oil in a large frypan over high heat. Add spring onion and cook, stirring, for 2 minutes or until tender. Add baby capsicum and cook for 3-4 minutes until soft. Add asparagus, garlic and chilli flakes and cook for 3 minutes or until asparagus is bright green and just tender.
Add reserved cooking liquid and bring to a simmer. Remove pan from heat.
Add farfalle, baby spinach and remaining 1 tablespoon oil to frypan. Toss for 1 minute or until spinach is just wilted, then season with sea salt and freshly ground black pepper.
Divide pasta among bowls and sprinkle with grated pecorino just before serving.