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Preparation time
15 minutes
Total time:
27 minutes
Serves
4
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Ingredients
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¾ lb (340 g) small cavatelli or other short pasta (such as orecchiette, small shells)
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2 leeks, white and tender green parts only, diced
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1 bunch asparagus, cut into 1-inch (2.5 cm) pieces
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¼ cup (60 ml) olive oil
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7 oz (200 g) feta cheese, coarsely crumbled
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¼ cup (40 g) roasted pumpkin seeds
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¼ cup (30 g) roasted sliced almonds
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Directions
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In a pot of salted boiling water, cook the pasta until al dente. Drain.
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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.
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Add the pasta to the skillet. Mix well. Serve in bowls. Garnish with the feta, pumpkin seeds and almonds. Serve hot or cold.
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