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Asparagus and Pea Farfalle with Lemon, Dill and Feta

Spring vegetable farfalle with a hint of citrus
Servings: 4
Calories: 313kcal


  • 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


  • 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.