Creamy Lemon Feta Pasta with Asparagus and Parsley
Rich lemon feta sauce coats linguine and tender asparagus for a vibrant, luscious pasta perfect for bright, fresh meals.
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Cooking tools:
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- Mixing bowl
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- Measuring cup
- Wooden spoon
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- Citrus press
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- Measuring spoon
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- Chef's knife
- Airtight container
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Ingredients
- 4 cloves garlic, minced
- 170 grams asparagus (about 12 spears), woody ends removed, cut into 4 cm pieces
- 15 millilitres extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Zest of 1 lemon
- Juice of 1 lemon
- 60 millilitres extra virgin olive oil
- 150 grams feta cheese, crumbled
- 40 grams butter
- 480 millilitres heavy cream
- 8 grams plain flour
- 30 millilitres water
- 20 grams flat-leaf parsley, chopped
- 400 grams linguine, cooked
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