Summary

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)

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Instructions

1. Cook the ribbon pasta al dente according to the instructions on the packet and set aside.
2. 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.
3. 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.
4. 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.