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Asparagus Feta Pasta

A light and flavorful dish that combines tender asparagus with creamy feta cheese and perfectly cooked pasta.

Ingredients:

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8 tablespoons olive oil, plus more for drizzling

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2 cups plain Greek yogurt

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1 cup frozen green peas, thawed

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7 garlic cloves (3 finely grated or minced, 4 thinly sliced)

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1 teaspoon kosher salt (Diamond Crystal), plus more as needed

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1 pound short pasta

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½ teaspoon red-pepper flakes, plus more to taste

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1 bunch asparagus (about 1 pound), trimmed and cut into ½-inch pieces

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8 ounces feta, crumbled into large chunks

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Juice of ½ lemon, plus more to taste

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¼ cup mint leaves, torn

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3 scallions, trimmed and thinly sliced

Step 1:

In the bowl of a food processor or blender, combine 5 tablespoons olive oil, the yogurt, 2/3 cup peas, the grated garlic and 1 teaspoon salt. Pulse until the sauce is no longer chunky, scraping the sides with a rubber spatula. Transfer to a large bowl and set aside.

Step 2:

Bring a large pot of well-salted water to boil. Add pasta and cook until al dente according to the package directions. Drain.

Step 3:

While the pasta is boiling, add the sliced garlic to a large skillet, along with the remaining 3 tablespoons olive oil,¼ teaspoon red-pepper flakes and a big pinch of salt, and place over medium heat. Cook, stirring occasionally, until the garlic turns golden at the edges, 2 to 5 minutes.

Step 4:

Add the asparagus and remaining 1/3 cup peas to the skillet and saute until just cooked through, 2 to 3 minutes. If the pan looks dry, add a tablespoon or two of water.

Step 5:

After draining, add the warm pasta to the yogurt mixture in batches, stirring in between, so the sauce doesn’t curdle. Stir in the asparagus mixture, feta, remaining¼ teaspoon
red-pepper flakes and the lemon juice. Taste and add more salt, red-pepper flakes, or lemon juice if needed. Drizzle with olive oil, garnish with mint leaves and scallions, and serve warm.

Recipe by NY Times Cooking, adapted by Georgia Peach Truck.