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Pasta with spring vegetables, tarragon and feta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delightful pasta with green vegetables, feta, and herbs for a fresh and fun meal.
Ingredients:
  • 400g dried curly fettuccine pasta
  • 18.20 gm extra virgin olive oil
  • 2 leeks, pale section only, washed, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 fennel bulb, trimmed reserving leaves, thinly sliced
  • 20.00 ml chopped fresh tarragon
  • 2 bunches asparagus, woody ends trimmed, cut into thirds
  • 300g (2 cups) frozen peas
  • 100g feta, crumbled
  • 70g (1 cup) finely grated parmesan
Instructions:
  • Boil the pasta in a large saucepan of salted water according to package instructions until al dente. Save 125ml (1/2 cup) of the cooking liquid before draining. Add the pasta back to the pan.
  • Heat oil in a large frying pan over low heat. Add leek and garlic. Cover and cook for 2 minutes until the leek softens. Add fennel and tarragon, cover, and cook for an additional 2 minutes.
  • Combine asparagus, peas, and reserved cooking water in the pan. Season with salt and pepper, then simmer uncovered for 3 minutes until vegetables are tender. Mix vegetable mixture, half the feta, and half the parmesan with pasta. Serve in dishes and top with reserved fennel leaves, remaining feta, and parmesan.

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