Lemon-Feta Linguine with Garlic Asparagus

Lemon-Feta Linguine with Garlic Asparagus

Products Used:

Lemon-Feta Linguine with Garlic Asparagus


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


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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