Lemon Feta Linguine with Garlic Asparagus
A couple of weeks ago, I was professing my love of pasta and this feeling has not waned. Last recipe post, I was talking about my love of lemons and made one of my all-time favourite recipes: Classic Lemon Blueberry Loaf Cake {Drools}.
In this post, I’m combining these two food loves of mine and sharing this seriously delicious bright lemony pasta!
I used a whole lemon (zest and juice), salty, tangy feta cheese, olive oil, and freshly cracked black pepper to create a quick sauce. When tossed together with the warm linguine and a little pasta water, the ingredients cling to every pasta strand, making it wonderfully creamy without the need for cream.
Asparagus is one of my favourite springtime ingredients to use. It can be prepared in so many ways: eat it raw, roast, blanch, steam, pan fry it, etc! It has a distinctive flavour that is hard to describe; a more bolder green bean? Let me know what you think in the comments!
LEMON FETA LINGUINE WITH GARLIC ASPARAGUS
INGREDIENTS
4 oz. uncooked linguine pasta
For the sauce:
1 lemon, juice and zest* (see first Note below)
2 tbsp extra virgin olive oil
¼ cup feta cheese, crumbled
Cracked black pepper
For the asparagus:
6 oz. (12 spears) asparagus, woody ends removed and cut into 1½ inch pieces
2 garlic cloves, minced
1 tbsp extra virgin olive oil
Salt and pepper
INSTRUCTIONS
In this post, I’m combining these two food loves of mine and sharing this seriously delicious bright lemony pasta!
I used a whole lemon (zest and juice), salty, tangy feta cheese, olive oil, and freshly cracked black pepper to create a quick sauce. When tossed together with the warm linguine and a little pasta water, the ingredients cling to every pasta strand, making it wonderfully creamy without the need for cream.
Asparagus is one of my favourite springtime ingredients to use. It can be prepared in so many ways: eat it raw, roast, blanch, steam, pan fry it, etc! It has a distinctive flavour that is hard to describe; a more bolder green bean? Let me know what you think in the comments!
LEMON FETA LINGUINE WITH GARLIC ASPARAGUS
INGREDIENTS
4 oz. uncooked linguine pasta
For the sauce:
1 lemon, juice and zest* (see first Note below)
2 tbsp extra virgin olive oil
¼ cup feta cheese, crumbled
Cracked black pepper
For the asparagus:
6 oz. (12 spears) asparagus, woody ends removed and cut into 1½ inch pieces
2 garlic cloves, minced
1 tbsp extra virgin olive oil
Salt and pepper
INSTRUCTIONS
- Boil the linguine pasta in salted water according to package directions until one minute prior to al dente. Drain and reserve ½ cup of pasta water. Set aside.
- For the sauce. While the pasta is cooking, in a separate bowl, whisk together the lemon zest, lemon juice, and olive oil together until well combined. Then add in the feta and black pepper, whisking well until the sauce combines to become creamy and mostly uniform in texture.** Set aside.
- For the asparagus. Using a large skillet at medium-high heat, add the olive oil and garlic, swirling the pan for 5 seconds (slightly toasting the garlic). Add in the asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3 minutes. Remove from heat and place the asparagus in another bowl.
Read Here for Full Recipes>>www.yayforfood.com/recipes/lemon-feta-linguine-with-garlic-asparagus
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