I love this dish. It’s such a bright bowl of pasta. It’s also light, fresh and tastes like a big ol’ bite of spring. It comes together really quickly, too. Oh and there’s feta. So yeah, do this.
When plating, I like to add a few wedges of lemon to each bowl. It adds a little something special to the presentation.
Asparagus and Pea Farfalle with Lemon, Dill and Feta
Spring vegetable farfalle with a hint of citrus
Servings: 4
Calories: 313kcal
Ingredients
- 8 oz farfalle pasta
- 1 tbsp butter
- 1 small yellow onion, very finely diced
- 1 clove garlic, minced
- 1 lb. fresh asparagus, broken into 1” sections
- 1 cup green peas, I used frozen
- 2 tbsp fresh dill, chopped
- 2 oz. feta cheese
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground pepper
Instructions
- Prepare the lemon dressing in a small bowl by whisking together the dill, lemon juice, salt and pepper. Set aside.
- Cook the pasta according to package instructions. I prefer my pasta al dente, so I pull it a minute before the earliest cook time recommended.
- In a sauté pan, melt butter over low/medium heat. Increase heat to medium and add garlic and onions. Sauté for 3 minutes, stirring as needed.
- Add the asparagus. Cook for 4 minutes, stirring as needed. The asparagus should still be a little crunchy and not completely cooked through.
- Add green peas. Cook for an additional 2 minutes.
- Mix in the cooked, drained pasta.
- Add the lemon dressing you prepared and the feta cheese to the pan. Mix until everything is well-combined.
- Top with pepper and a couple lemon wedges. Serve immediately.
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