Asparagus-Feta Pasta
Updated Oct. 10, 2023
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8tablespoons olive oil, plus more for drizzling
- 2cups plain Greek yogurt
- 1cup frozen green peas, thawed
- 7garlic cloves (3 finely grated or minced, 4 thinly sliced)
- 1teaspoon kosher salt (Diamond Crystal), plus more as needed
- 1pound short pasta, such as campanelle, shells, fusilli or orecchiette
- ½teaspoon red-pepper flakes, plus more to taste
- 1bunch asparagus (about 1 pound), trimmed and cut into ½-inch pieces
- 8ounces feta, crumbled into large chunks
- Juice of ½ lemon, plus more to taste
- ¼cup mint leaves, torn
- 3scallions, trimmed and thinly sliced
Nutritional analysis per serving (6 servings)
669 calories; 33 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 26 grams protein; 800 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a food processor or blender, combine 5 tablespoons olive oil, the yogurt, ⅔ cup peas, the grated garlic and 1 teaspoon salt. Pulse until the sauce is no longer chunky, scraping the sides with a rubber spatula. Transfer to a large bowl and set aside.
- Step 2
Bring a large pot of well-salted water to boil. Add pasta and cook until al dente according to the package directions. Drain.
- Step 3
While the pasta is boiling, add the sliced garlic to a large skillet, along with the remaining 3 tablespoons olive oil, ¼ teaspoon red-pepper flakes and a big pinch of salt, and place over medium heat. Cook, stirring occasionally, until the garlic turns golden at the edges, 2 to 5 minutes.
- Step 4
Add the asparagus and remaining ⅓ cup peas to the skillet and sauté until just cooked through, 2 to 3 minutes. If the pan looks dry, add a tablespoon or two of water.
- Step 5
After draining, add the warm pasta to the yogurt mixture in batches, stirring in between, so the sauce doesn’t curdle. Stir in the asparagus mixture, feta, remaining ¼ teaspoon red-pepper flakes and the lemon juice. Taste and add more salt, red-pepper flakes, or lemon juice if needed. Drizzle with olive oil, garnish with mint leaves and scallions, and serve warm.
Private Notes
Comments
Made this as directed - except, that the 3 cloves of garlic in the yogurt mixture made it so overwhelmingly garlicky that I left out the garlic in the asparagus mixture. Also, thought the use of salt was a bit heavy handed. Otherwise, Very tasty.
I just made this as written and thought it was a little heavy on the sauce. Next time I would stir the sauce into the pasta instead of the pasta into the sauce. That way, one can control how much sauce is used. Also, the garlic is the dominant flavor. I would dial that back a bit as others have suggested. I think I would also cut the asparagus in bigger pieces because they seemed to get lost in the dish.
Delicious spring dish! I had everything but the scallions on hand. Omitted those but not sure I missed them. Will definitely make again. Especially loved the easy yogurt pea sauce.
Delicious! Agree with others about less garlic in the sauce and more peas! Would have been helpful to know the desired fat content of the yogurt. I used 5% on a guess, and sauce felt overly thick. Will make it again and revise.
Agreed, it is a bit garlicky but I assumed that going in with the volume of garlic. I have, but forgot to add, the scallions and mint so will do so for leftovers. We all loved this & I didn't think there was too much sauce; it seemed to be the perfect ratio.
This was good, but not 25 minutes for me. I halved the recipe and it still made 3 generous servings. I don't like peas, so used fresh spinach in the yogurt mixture and steamed some broccoli before starting anything else in the skillet. I went light on the salt initially because - feta! - but in the end used a fair bit. I added the sauce in increments to the pasta, and next time would save some of the pasta water. The yogurt does stick to the pasta, but it doesn't seem "saucy" per se.