Fall Farfalle Pear and Pecorino Pasta Salad

Ingredients

• 2 cups farfalle pasta (cooked)
• 1 T olive oil
• 3 oz marscarpone
• 1 teaspoon chopped fresh rosemary leaves
• 1 T salted pistachios, chopped
• 1/2 c pea shoots
• 1/2 c thomcord grapes, halved
• 1 medium forelle pear, sliced
• pecorino romano cheese shaved
• salt and pepper
• squeeze of fresh lemon

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https://healthfullyeverafter.co/food-nutrition-recipe-blog/2016/10/12/fall-farfalle-pear-and-pecorino-pasta-salad