Creamy Lemon Feta Pasta (Print Version)
# Ingredients:
→ Asparagus Preparation
01 -
4 cloves garlic, minced
02 -
170 g asparagus, woody ends removed, cut into 4 cm segments
03 -
1 tablespoon extra virgin olive oil
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Lemon Feta Sauce
06 -
Zest of 1 lemon
07 -
Juice of 1 lemon
08 -
60 ml extra virgin olive oil
09 -
150 g feta cheese, crumbled (preferably Saputo brand)
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Cream Sauce and Pasta
12 -
45 g unsalted butter
13 -
480 ml heavy cream
14 -
1 tablespoon plain flour
15 -
2 tablespoons water
16 -
15 g fresh parsley, finely chopped
17 -
Salt, to taste
18 -
Freshly ground black pepper, to taste
19 -
400 g linguine, cooked
# Instructions:
01 -
Boil linguine in generously salted water until just under al dente. Reserve 120 ml of starchy cooking water, then drain linguine and set aside.
02 -
In a medium bowl, combine lemon zest, lemon juice, and olive oil. Add crumbled feta and cracked black pepper, whisking until creamy and mostly smooth. Set aside.
03 -
Heat olive oil in a large skillet over medium heat. Add minced garlic, stirring until fragrant, about 1 minute. Add asparagus pieces, season with salt and pepper, and cook, stirring occasionally, until tender-crisp, approximately 5–7 minutes. Remove asparagus from skillet.
04 -
In the same skillet, melt butter over medium heat. Add heavy cream and bring to a gentle simmer. In a small cup, mix flour and water until smooth slurry forms, then whisk into simmering cream. Cook, stirring frequently, until the sauce thickens, about 10 minutes. Stir in chopped parsley, salt, and black pepper.
05 -
Add cooked linguine to the thickened cream sauce, tossing thoroughly to coat each strand. If needed, loosen with reserved pasta water for a silky consistency.
06 -
Remove skillet from heat. Pour in lemon feta mixture and fold gently until evenly distributed. Carefully add cooked asparagus and combine until just blended.
07 -
Serve the pasta immediately, garnished with additional chopped parsley if desired.
# Notes:
01 -
Reserve some of the starchy pasta water to help achieve a creamy sauce consistency.
02 -
For a tangier profile, add more lemon juice or zest to taste just before serving.