Feta and Asparagus Linguine – Meatless Mondays

So with week one of #maSTOMAchef underway by myself and the rest of The IBD and Ostomy support Show host’s I decided to share a recipe I found via via pinterest that Natalie and I were going to have last Thursday but life got in the way *shakes fist* so here it is Feta and Asparagus Linguine.

I tried it as the recipe above but felt for me it was too lemony and needed something else to cut through that flavour and for me personally that flavour is chilli! I went for what I had in the cupboard for my second attempt and that was crushed chilli flakes but fresh chilli would be absolutely amazing tossed into the sauce before you add the pasta for a zing rather than full blown punch in the face spice. So my version is :-

  • linguine (everyone has their own portion size so I will leave that up to you)
  • lemon juice
  • fresh black pepper
  • 1/4 standard (Tesco) pack feta crumbled finely
  • handful of asparagus
  • 2 tbsp olive oil plus extra for frying
  • 1/2 – 1 tsp chilli flakes or 1 thinly sliced red chilli (deseeded if necessary)
  • 2 garlic gloves

Firstly put your linguine on to boil according to packet instructions, although I personally like mine soft not al dente. Snap off the “woody” ends of the asparagus and slice lengthways, this not only reduces cooking time but I find means it’s easier to digest as it’s softer but that could just be me! Put the asparagus in a frying pan along with the dried chilli flakes (if using fresh chilli skip this step) and pop your garlic into a garlic press. Drizzle with olive oil and begin to saute, not too high as you want the garlic to crisp not burn.

Next in a bowl pour your 2 tbsp of olive oil, mix well with the lemon juice again about 2 tbsp or more if you really love lemon. Grind the black pepper into the oil/juice mixture, I personally have a thing about black pepper and pasta, to the point I will coat my pasta in it so I use a lot but really it’s again personal preference. If using the fresh chilli I recommend adding this now along with your feta.

Once the pasta and asparagus is cooked drain the pasta reserving a very small amount of the cooking water. Pour in the feta “sauce” and mix thoroughly to coat the linguine. Toss in the asparagus and a good amount of the crispy garlic then enjoy!

The photo below is of the first attempt which is the original recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *