Summary

Ingredients

• 250 g asparaus, reen
• 60 g tomato (s), dried, pickled in oil
• 160 g Farfalle and 1 tablespoon pasta water
• 60 g feta cheese, liht
• 0.5 teaspoon ½ rosemary, dried
• 2 tablespoon wine, white, dry
• 2 teaspoons oil from the drained tomatoes
• 1 clove garlic
• salt
• pepper

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Instructions

1. Wash and clean the asparagus and peel the lower third, then cut into approx. 1cm diametergonal strips. Drain the tomatoes and collect the oil, then cut the tomatoes into strips. Cut the feta into small cubes. Peel garlic and chop finely.
2. Cook pasta until al dente according to the instructions.
3. In the meantime, heat the oil in a coated saucepan. Briefly sauté the garlic, then add the asparagus pieces and rosemary, fry for approx. 3 minutes. Deglaze with white wine and pasta water, leave to cook for another 1 minute.
4. Add tomatoes. Drain the pasta, mix with asparagus and tomatoes. Season to taste with salt and pepper.
5. Sprinkle with feta cheese before serving.