Cavatelli Pasta with Leeks, Asparagus and Feta
Ideal for lunch or dinner, this cavatelli recipe with vegetables and cheese can be enjoyed cold or hot.
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
Instructions
- 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.
Ideal for lunch or dinner, this cavatelli recipe with vegetables and cheese can be enjoyed cold or hot.