Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Asparagus, chilli & feta farfalle New-recipe-icon

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

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 656
  • Carbohydrates 73
  • Saturated Fat 6
  • Sugar 4
  • Protein 23
  • Fat 28
  • Fibre 9
  • Salt 0.6

Nutrition per serving

  • Calories 656
  • Carbohydrates 73
  • Saturated Fat 6
  • Sugar 4
  • Protein 23
  • Fat 28
  • Fibre 9
  • Salt 0.6

Ingredients

  • 200g farfalle
  • 2 tbsp olive oil, plus extra to serve
  • 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
  • 50g feta, crumbled

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.

Suggested recipes from this collection...