Asparagus Pasta À La Ela with Feta, Lemon and Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g ribbon noodles
- 200 g feta cheese
- 15 tablespoon olive oil
- 3 cloves garlic
- 250 g asparaus, reen
- 2 lemon (s), juice it
- 1 handful tomato (s), dried in oil
- 1 handful cocktail tomatoes
- 1 handful herbs (e.g. parsley or basil)
Print Recipe
Pin Recipe Instructions
- Cook the ribbon pasta al dente according to the instructions on the packet and set aside.
- Wash the asparagus and cut into pieces approx. 4 cm long. Fry this with 3 tablespoons of olive oil in a pan with salt and pepper until it is soft but still slightly crunchy.
- Cut the feta into small pieces and set aside some of it. Halve the sun-dried tomatoes and keep them ready. Press the garlic cloves and set aside.
- In the pasta pot, heat the remaining olive oil with the garlic and feta cheese and stir to a creamy paste. Add the pasta, fresh herbs, sun-dried tomatoes, as well as the fresh tomatoes and asparagus. Season to taste with salt, pepper and fresh lemon juice.
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