spring pasta with asparagus and feta

I try. TRY. To eat with the seasons now. In Chicago, nothing was ever in season, so I ended up with tough kale in the summer, black basil in November, grainy tomatoes in February. It didn't bother me, because the produce was all from other places anyway, and would've sucked no matter what by the time it arrived to the corner TJ’s I used to shop at.

Now I go by feel, and try to make dinner around the things that are at their best that day. In california, the season is long, so this is normally a good strategy. But no matter where you are, to eat asparagus in November is self-loathing. It's small. It's wilty. Limp stalks with sponge-y toothbrushy tips. Disgusting. Go away.

Spring is the only time to really capitalize on good, tender, ideal asparagus, and this pasta was built to do that: featuring nice snappy asparagus, sheepy funky feta, and zesty fresh lemon.

Bright side? That also means bikini season is much further away. Eat some carbs while you still can.

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RECIPE

Bright, springy, zesty pasta with lots of lemon, lightly sauteed garlicky asparagus, and sharp feta in a no-cook “sauce” that’s ideal for warming in-between weather.

Effortful time: 20 minutes

Total time: 15 minutes

Serves: 2

YOU NEED

  • 8 oz. pasta, your choice of shape (I like short shapes here, like orecchiette)

  • 1 lb. asparagus, sliced into bite-sized pieces

  • 1 garlic clove, minced

  • 3 tbsp. olive oil, divided

  • 4 oz. feta cheese, preferably one in brine

  • 1 lemon, zested and juiced

  • Pinch of chili flakes, optional

  • Salt and pepper, to taste

MAKE IT

  1. Prep the asparagus. Leave the tips whole and the bodies sliced at about 1/2".

  2. Cook the pasta. Use salted water, obviously. Reserve a cup of the water and drain.

  3. Cook the asparagus. While the water boils and pasta cooks, sauté in 1 tbsp. olive oil over medium heat until bright green and snappy.

  4. Create the “sauce.” In a bowl, crush the feta cheese, garlic, lemon zest, lemon juice, and chili flakes (if using), and 2 tbsp. olive oil until you have a sludgy mix.

  5. Combine the “sauce” with pasta and asparagus, adding them both to the bowl. Toss together in the bowl with tongs. Add a little pasta water to loosen.

  6. Check for salt. My feta runs salty, so you may not need more. I didn’t.

  7. Pairing: obviously sauvignon blanc.

pasta, meatlessA @ italian enoughhealthyish, spring1 Comment