Asparagus, chilli & feta farfalle on a white plate

Asparagus, chilli & feta farfalle

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Prep: 5 mins Cook: 15 mins

Easy

Serves 2

A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal656
  • fat28g
  • saturates6g
  • carbs73g
  • sugars4g
  • fibre9g
  • protein23g
  • salt0.6g
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Ingredients

  • 200g farfalle
  • 2 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 250g asparagus, woody ends trimmed, cut into small pieces
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful basil leaves
  • 30g pine nuts, toasted
  • 50g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  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. Stir in the garlic, chilli and a pinch of salt, and fry for 1 min until fragrant. Add the asparagus and lemon zest, and cook for 4-5 mins until the asparagus is just tender.

  3. Drain the pasta and tip into the asparagus pan. Add the lemon juice, stir through the basil, grind over some black pepper, then divide between bowls. Top with the pine nuts, feta and a drizzle of oil to serve.

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