Asparagus, Feta and Chilli Farfalle

Nothing says Spring quite like fresh asparagus, and I think this recipe will knock your socks off! Quick and simple, and deliciously decadent.Β  I am sure this will be a favourite right through Spring and Summer.

Asparagus is a bit of a super food, rich in Vitamins A, C and K as well as folic acid and fibre and is also thought to have anti-inflammatory properties too!

Enjoy this delicious recipe on a sunny Spring evening, whilst you take in the last few rays of sunshine in the garden.

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Asparagus, Feta and Chilli Farfalle


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Rachel Wilcock
  • Total Time: 20 minutes
  • Yield: 2 1x

Description

Super Springtime Pasta dish


Ingredients

Scale

130g farfalle

2 tbsp olive oil

2 garlic cloves , finely chopped

1 red chilli , finely chopped

250g asparagus , woody ends trimmed, cut into small pieces

1 lemon, zested and juiced

handful basil leaves

30g pine nuts, toasted in a dry pan

50g feta or vegetarian Greek style cheese, crumbled


Instructions

  1. Bring a large pan of salted water to the boil. Tip in the pasta and cook for 1 min less than pack instructions.
  2. Meanwhile, heat the oil in a frying pan over a medium heat.
  3. Stir in the garlic, chilli and a pinch of salt, and fry for 1 min until fragrant.
  4. Add the asparagus and lemon zest, and cook for 4-5 mins until the asparagus is just tender.
  5. Drain the pasta and tip into the asparagus pan.
  6. Add the lemon juice, stir through the basil, grind over some black pepper, then divide between bowls.
  7. Top with the toasted pine nuts and feta to serve.

Notes

If your calories allow and you aren’t vegetarian, you could add some slithers of smoked salmon or some crispy bacon pieces.

  • Prep Time: 5
  • Cook Time: 15

Nutrition

  • Calories: 532

4 replies on “Asparagus, Feta and Chilli Farfalle”

Great mid week tea after work, minimal ingredients required really tasty and quick to make I will adapt it next time by adding a bit more chilli and a more crumbly feta, and I think I will steam the asparagus instead.






Made my version tonight. Less olive oil, swapped pine nuts for 15g cashew nuts (chopped and shared across the recipe…less calories) and added red onion and 2 tbsn of reduced fat creme fraiche. This came out at 502 cals.
Before serving I added some smoked salmon and extra 124 cals.

Gorgeous!

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