Farfalle with green asparagus and tomatoes

Ingredients for 2 servings:

• 250 g asparagus, green
• 60 g tomatoes, dried, preserved in oil
• 160 g farfalle and 1 tbsp pasta water
• 60 g feta cheese, light
• ½ tsp rosemary, dried
• 2 tbsp wine, white, dry
• 2 tsp oil from the drained tomatoes
• 1 clove(s) garlic
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and trim the asparagus, peel the lower third, and then cut it into diagonal strips of about 1cm. Drain the tomatoes and reserve the oil, then cut the tomatoes into strips. Cut the feta into small cubes. Peel and finely chop the garlic. Cook the pasta according to the instructions until al dente. In the meantime, heat the oil in a non-stick pan. Briefly sauté the garlic, then add the asparagus pieces and rosemary and fry for about 3 minutes. Deglaze with white wine and pasta water and cook for about 1 minute longer. Add the tomatoes. Drain the pasta and mix with the asparagus and tomatoes. Season with salt and pepper. Sprinkle with feta before serving.