Lemon-Feta Linguine with Garlic Asparagus

Lemon-Feta Linguine with Garlic Asparagus

Products Used:

Lemon-Feta Linguine with Garlic Asparagus

Ingredients:

4 oz. uncooked linguine

For the sauce:

Juice and zest from 1 lemon (use less for a milder lemon flavor)

2 Tbs Harvest Ultra Premium Olive Oil (see note)

1/4 cup feta cheese, crumbled

Cracked black pepper

For the asparagus:

Approx. 12 spears asparagus, ends removed and cut into 1 1/2 inch pieces

2 cloves garlic, minced

1 Tbs Harvest Milanese Gremolata Olive Oil

Salt and pepper, to taste


Directions:

Preheat oven or convection toaster oven to 350 degrees. Boil linguine in salted water according to the package directions, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water (optional). Set aside.

Make sauce: While the pasta is cooking, whisk together sauce ingredients. (Small chunks of feta will likely remain.) Toss pasta with sauce, adding pasta water, if using, a little at a time to reach desired consistency.

Make asparagus: Place asparagus on a foil-lined cooking sheet. Combine sauce ingredients and brush over asparagus. Bake in oven at 350 degrees for 12-15 minutes.

Add asparagus and sauce to pasta and toss thoroughly. Taste for seasoning, and add extra feta, salt, and pepper before serving if desired.

Note: Tests were conducted using an unflavored Harvest Olive Oil, but the dish would also be lovely with a flavored oil; consider using Lemon, Garlic, or Milanese Gremolata Olive Oil.
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