Asparagus Pasta with Olive Oil, Scallions, Spinach and Sheep's Milk Feta Draft

Name: Asparagus Pasta with Olive Oil, Scallions, Spinach and Sheep's Milk Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 7 oz pappardelle pasta; 2 scallions (halved lengthwise); 2 cups spinach leaves, washed; 5 oz sheep's milk feta, crumbled; 1 bunch asparagus (woody ends trimmed and peeled halfway up); 3 cloves garlic (sliced as thin as possible); ¼ cup olive oil (plus a little for serving); salt

Pappardelle with blanched asparagus, spinach and scallions in garlic-scented olive oil, with crumbled sheep's milk feta on top. A quick meal I make when there's fresh asparagus.

Prep15 min
Cook15 min
Total30 min
Makes2 servings
KashrutDairy

What you need

Amount:2

7 oz pappardelle pasta
2 scallions, halved lengthwise
2 cups spinach leaves, washed
5 oz sheep's milk feta, crumbled
1 bunch asparagus, woody ends trimmed and peeled halfway up
3 cloves garlic, sliced as thin as possible
¼ cup olive oil, plus a little for serving
salt

How I make it

Bring a large pot of water to a boil, salt it well and cook the pasta according to the package directions.
Warm the olive oil in a skillet, add the garlic and fry for about 3 minutes.
Lift out the garlic slices with a spoon and discard them.
Dip the asparagus into the pot of boiling pasta water for about 15 seconds, lift out and set on a towel.
Halve the asparagus lengthwise and add to the skillet.
Drain the pasta and add it to the skillet with the spinach and scallions. Season with salt and toss together for a few seconds.
Divide among plates, crumble the cheese over the top, drizzle with a little olive oil and serve.

Source: ChefEf (chefef.com)