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Lemon Asparagus Pasta with Feta and Walnuts

A bright and fresh springtime pasta dish featuring fettuccine tossed with crisp-tender asparagus, crumbled feta cheese, crunchy walnuts, fresh dill, and a zesty lemon-olive oil pan sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Veggies
  • 16 oz fettuccine or linguine
  • 1 bunch asparagus tough ends removed, cut into 2-inch pieces
  • 3 cloves garlic minced
Sauce & Flavorings
  • 3 tbsp extra virgin olive oil divided
  • 1 large lemon zested and juiced
  • 0.5 cup feta cheese crumbled
  • 0.33 cup walnuts toasted and chopped
  • 0.25 cup fresh dill roughly chopped
  • 1 pinch sea salt and black pepper to taste

Equipment

  • Large pot for boiling pasta
  • Large Skillet
  • Tongs
  • Microplane or Zester

Method
 

  1. Boil fettuccine in a large pot of salted water until al dente. Reserve 1 cup of pasta water before draining.
  2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sauté asparagus for 3-4 minutes until bright green and crisp-tender.
  3. Lower heat to medium-low. Add remaining 2 tbsp olive oil and minced garlic to the skillet. Cook for 30 seconds until fragrant, then remove from heat.
  4. Add drained pasta, lemon juice, half the lemon zest, and 1/4 cup of reserved pasta water to the skillet. Toss vigorously to emulsify the sauce, adding more water if needed.
  5. Gently fold in crumbled feta and chopped dill. Season with salt and generously with black pepper.
  6. Serve in bowls, garnished with chopped walnuts, extra feta, dill sprigs, and lemon zest ribbons.

Notes

To add protein, top with grilled chicken breast, sautéed shrimp, or toss in a can of drained chickpeas. Goat cheese can be used instead of feta.