Asparagus-Feta Pasta

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.