Asparagus adds a natural creaminess to a spring pasta dish. Paired with goat cheese as a base, with lemon and feta to bring out its natural tang, it pops with flavor. A garnish of lemon zest brings the dish together.
Pasta with Asparagus, Lemon, and Feta
2 cups dry pasta
1/2 pound asparagus, quartered
1/2 cup goat cheese
1/2 lemon, juiced
1/2 cup feta
zest of 1/2 lemon, for garnish
1. Boil the pasta in well salted water for 10 minutes. In the last two minutes, add the asparagus. Drain and shake well.
2. Add the goat cheese and lemon juice to a large bowl. Mix until well blended. Add the hot pasta and mix until creamy.
3. Add half the feta.
4. Serve onto four serving plates. Garnish with the remaining feta and the lemon zest.