Feta & Asparagus Pasta
Our quick and easy pasta recipe

This fresh, light pasta is a perfect meal to whip up when you’re short on time – perfected with the salty tang of shaved parmesan cheese.

20 Mins
5 Mins
Ready In
25 Mins

What you need

  • 500g fusilli (spiral) pasta
  • 500g asparagus, trimmed, cut into 3cm pieces
  • 1/3 cup olive oil
  • 1 Tbsp finely grated lemon zest
  • 2 tsp chopped fresh tarragon
  • 200g Mainland Crumbly Feta Cheese
  • 100g Perfect Italiano Parmesan Cheese, shaved
  • 70g slithered almonds, toasted

Here's how it's done

  1. Cook pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests.
  2. Add asparagus and cook until firm tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
  3. Meanwhile, combine olive oil, lemon zest, tarragon, feta and parmesan in a large bowl, add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water.
  4. Toss until smoothly combined, adding more pasta water if needed.
  5. Season generously with salt and pepper, and lemon juice if you feel it needs a little extra kick. Top with almonds, extra parmesan and olive oil.


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