Cavatelli Pasta with Leeks, Asparagus and Feta

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

5 stars (12) Rate this recipe

Preparation 15 MIN

Cooking 12 MIN
Servings 4

Ideal for lunch or dinner, this cavatelli recipe with vegetables and cheese can be enjoyed cold or hot.

Ingredients
Preparation

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

Ingredients

Preparation

Healthy Pick