- Prep Time: 20
- Total Time: 25
- Yield: 4 Servings
- 1 pound Alessi Organic Orecchiette Pasta
- 1 1/2 pounds asparagus spears (2 small bunches)
- 3 tablespoons Alessi Extra Virgin Olive Oil
- 1 teaspoon Alessi Sea Salt (or to taste)
- teaspoon Alessi Whole Black Peppercorns, to taste
- 1 lemon
- 1 cup Vigo Feta Cheese
Preheat oven to 450F
In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, then drain.
Chop off the woody, thick ends of the asparagus, and chop the remaining stalks into 2-inch pieces. Drizzle with 1½ tablespoons olive oil, sprinkle with sea salt (or about ½ teaspoon kosher salt) and several grinds of black pepper. Roast for 10 to 15 minutes, until tender (timing will depend on the thickness of the asparagus). Remove from the oven and drizzle with 3 tablespoons lemon juice. Taste, and add additional salt as necessary until well salted.
Once the pasta is cooked, place it in a large bowl. Mix the warm pasta together with the asparagus, 2 tablespoons olive oil, ⅔ of the feta, zest of ½ lemon, additional sea salt (or about ¼ or more teaspoon kosher salt), and fresh ground pepper. Taste and adjust flavors as necessary. Garnish with sprinkles of feta, lemon zest, and fresh ground pepper, and serve immediately. (Note that if your pasta is not bronze die, you may have to add more flavoring with the garnish at the end.)
Featured on: A Couple Cooks