Asparagus pasta à la Ela with feta, lemons and tomatoes

Ingredients for 2 servings:

• 250 g tagliatelle pasta
• 200 g feta cheese
• 15 tbsp olive oil
• 3 cloves garlic
• 250 g asparagus, green
• 2 lemons, juice
• 1 handful of tomatoes, dried in oil
• 1 handful of cocktail tomatoes
• 1 handful of herbs (e.g. parsley or basil)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Cook the tagliatelle pasta al dente according to the package instructions and set aside. Wash the asparagus and cut into approximately 4 cm long pieces. Fry them in a pan with 3 tablespoons of olive oil, salt, and pepper until soft but still slightly crunchy. Finely chop the feta and set some aside. Halve the sun-dried tomatoes and set aside. Crush the garlic cloves and set aside. In a pasta pot, heat the remaining olive oil with the garlic and feta cheese and mix into a smooth paste. Add the pasta, fresh herbs, sun-dried tomatoes, fresh tomatoes, and asparagus. Season to taste with salt, pepper, and fresh lemon juice.