Name: Cavatelli Pasta with Leeks, Asparagus and Feta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 to 6 serving(s)
Ingredients: ¾ lb (340 g) small cavatelli or other short pasta (such as orecchiette, small shells); 2 leeks, white and tender green parts only, diced; 1 bunch asparagus, cut into 1-inch (2.5 cm) pieces; ¼ cup (60 ml) olive oil; 7 oz (200 g) feta cheese, coarsely crumbled; ¼ cup (40 g) roasted pumpkin seeds; ¼ cup (30 g) roasted sliced almonds

Ingredients

- ¾ lb (340 g) small cavatelli or other short pasta (such as orecchiette, small shells)
- 2 leeks, white and tender green parts only, diced
- 1 bunch asparagus, cut into 1-inch (2.5 cm) pieces
- ¼ cup (60 ml) olive oil
- 7 oz (200 g) feta cheese, coarsely crumbled
- ¼ cup (40 g) roasted pumpkin seeds
- ¼ cup (30 g) roasted sliced almonds

Preparation

- In a pot of salted boiling water, cook the pasta until al dente. Drain.
- Meanwhile, in a large skillet over medium-high heat, soften the leeks and asparagus in the oil for 3 minutes, covered, stirring halfway through to ensure that the vegetables do not brown. Remove the lid and cook for another 2 minutes or until the vegetables are crisp-tender. Season with salt and pepper.
- Add the pasta to the skillet. Mix well. Serve in bowls. Garnish with the feta, pumpkin seeds and almonds. Serve hot or cold.

Cavatelli Pasta with Leeks, Asparagus and Feta

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Preparation

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To help you with this recipe

RICARDO The Rock 12" Frypan