Pasta with lemon, feta and fresh asparagus

Recipe from: 1/21/1999 12:00:00 AM
pasta

Ingredients 6
Servings 4
Time

Ingredients

  • 250
    g
    uncooked lasagne sheets or any other pasta
  • 400
    g
    fresh asparagus spears, cleaned and halved
  • 100
    g
    butter
  • 65
    ml
    olive oil
  • 2
    finely grated rind and juice of lemons
  • 2
    wheels feta cheese, coarsely crumbled
 

Method

 
Place the lasagne sheets one at a time in a large saucepan filled with boiling water. Boil for 10 minutes and add the bottom halves of the asparagus spears. Boil for 10 minutes and add the top halves of the asparagus to the saucepan. Boil for four minutes or until pasta and asparagus spears is just tender. Drain and cut each lasagne sheet into fairly large squares. Melt the butter and add the olive oil. Add the lemon rind and juice, and the thyme. Pour over the pasta and asparagus and crumble the feta cheese on top. Serve on warmed plates and season generously with black pepper. Serve immediately. Serves 4.
 

Read more on: fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.