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spring pasta with asparagus, peas and feta cheese
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Spring Pasta with Asparagus Peas & Feta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Course, Vegetarian
Cuisine: Italian
Keyword: spring pasta
Servings: 2
Author: Laura Scott
Ingredients
  • 200 g messicani/orecchiette pasta shapes
  • 1 bunch of asparagus blanched then cut in half and sliced down the middle
  • 50 g unsalted butter
  • A large handful of frozen peas lightly cooked
  • 1 bunch of flat parsley finely chopped
  • 100 ml double cream
  • 1/2 lemon zest only
  • Salt & pepper
  • 1/2 block of Feta cheese crumbled
  • Parmesan cheese for garnish
Instructions
  1. Boil the pasta according to packet instructions and while the pasta is cooking, make the sauce
  2. Also add the asparagus to the pasta for the last 2 minutes of cooking time
  3. For the sauce, melt the butter in a saucepan and fry the asparagus briefly over a medium heat for a couple of minutes before adding in the peas, lemon zest and parsley (apart from 1tbsp). Cook for another minute before adding in the double cream and seasoning
  4. Strain the cooked pasta and add to the saucepan. Coat the pasta with the cream sauce and let it cook for 2 minutes before placing into serving bowls or plates
  5. Top with the crumbled Feta and Parmesan and remaining parsley
  6. Serve immediately.