4 oz. feta (about 1 c.), crumbled into small pieces, plus more for serving
3 tbsp. chopped fresh dill, divided
¼ c. coarsely chopped toasted walnuts
Instructions
Bring a large pot of salted water to a boil. Cook pasta, stirring occasionally, until al dente according to package directions. Reserve 2 cups pasta water before draining.
Meanwhile, in a large skillet over medium heat, melt butter. Add asparagus and shallot and cook, stirring occasionally, until slightly softened, about 1 minute. Add garlic and half of lemon zest; season with salt and pepper. Cook, stirring occasionally, until asparagus is bright green and tender and shallots are lightly caramelized, about 5 minutes more.
Remove from heat and add pasta, yogurt, feta, 2 tablespoons dill, and remaining lemon zest, stirring to combine. Stir in pasta water a couple tablespoons at a time to thin sauce to desired consistency; season with salt and pepper.
Divide pasta among plates. Top with walnuts, more feta, and remaining 1 tablespoon dill.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/03/13/creamy-feta-lemon-penne-with-asparagus/