The secret to this springy pasta’s success? A tangy “cream” sauce made with rich Greek yogurt and salty feta that provides a bright contrast for the earthy, vegetal flavors of pan-fried asparagus.
Author: The Chef
Recipe type: Main
Ingredients
Kosher salt
8 oz. penne pasta
2 tbsp. unsalted butter or extra-virgin olive oil
8 oz. asparagus, trimmed, cut into 2" pieces
1 large shallot, thinly sliced into rounds
2 cloves garlic, thinly sliced
Finely grated zest of 1 medium lemon (about 2 tsp.), divided
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/2023/03/30/creamy-feta-lemon-penne-with-asparagus-2/