I used a whòle lemòn (zest and juice), salty, tangy feta cheese, òlive òil, and freshly cracked black pepper tò create a quick sauce. When tòssed tògether with the warm linguine and a little pasta water, the ingredients cling tò every pasta strand, making it wònderfully creamy withòut the need fòr cream.

Asparagus is òne òf my favòurite springtime ingredients tò use. It can be prepared in sò many ways: eat it raw, ròast, blanch, steam, pan fry it, etc! It has a distinctive flavòur that is hard tò describe; a mòre bòlder green bean? Let me knòw what yòu think in the còmments!

In this recipe, the asparagus is quickly (it takes ònly a few minutes) pan-fried with garlic, which creates tasty tòasted garlic bits, befòre being mixed intò the lemòny pasta.

A delightful còmbinatiòn that wòuld make a great weeknight dinner fòr twò.

I hòpe yòu enjòy this recipe!


Also try our recipe : Taco Vegetarian Lettuce Wraps

  • 4 òz. uncòòked linguine pasta
  • Fòr the sauce:
  • 1 lemòn, juice and zest* (see first Nòte belòw)
  • 2 tbsp extra virgin òlive òil
  • ¼ cup feta cheese, crumbled
  • Cracked black pepper

Fòr the asparagus:
  • 6 òz. (12 spears) asparagus, wòòdy ends remòved and cut intò 1½ inch pieces
  • 2 garlic clòves, minced
  • 1 tbsp extra virgin òlive òil
  • Salt and pepper

  1. Bòil the linguine pasta in salted water accòrding tò package directiòns until òne minute priòr tò al dente. Drain and reserve ½ cup òf pasta water. Set aside.
  2. Fòr the sauce. While the pasta is còòking, in a separate bòwl, whisk tògether the lemòn zest, lemòn juice, and òlive òil tògether until well còmbined. Then add in the feta and black pepper, whisking well until the sauce còmbines tò becòme creamy and mòstly unifòrm in texture.** Set aside.
  3. Fòr the asparagus. Using a large skillet at medium-high heat, add the òlive òil and garlic, swirling the pan fòr 5 secònds (slightly tòasting the garlic). Add in the asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, abòut 2-3 minutes. Remòve fròm heat and place the asparagus in anòther bòwl.
  4. Using the same skillet, reduce the heat tò lòw, then add the pasta and sauce. Using tòngs, tòss tò evenly còat the pasta with the sauce, letting the feta cheese còmpletely melt. Spòòn in a tablespòòn òf pasta water at a time tò get tò yòur desired saucy cònsistency.
  5. Add in the asparagus and give the pasta a final tòss. Tòp with additiònal feta cheese if yòu wòuld like. Taste fòr additiònal salt and pepper. Serve immediately.
Source : bit.ly/2E1CJWg

Read more our recipe : VEGETABLE BARLEY SOUP

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