10-12 ounces pasta (any short shape)
1 pound fresh asparagus
1-2 tablespoons olive oil
2-3 cloves garlic, minced
6-8 ounces dandelion, arugula, or watercress greens, thick stems removed, greens coarsely chopped
1/2 cup freshly grated Parmesean, feta, or crumbly goat cheese
salt and freshly ground peppe to taste
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