Asparagus and Feta Tagliatelle
Asparagus and Feta Tagliatelle
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  • 20 asparagus, trimmed
  • 1/3 cup (75 ml) olive oil
  • Salt and pepper
  • 3/4 lb (375g) tagliatelle
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup (60 ml) white wine
  • 1/4 cup (60 ml) chicken broth
  • 1 1/2 cups (375 ml) feta cheese, crumbled
  • 1 1/2 cups (375 ml) cherry tomatoes, halved
  • 1/4 cup (60 ml) fresh flat parsley, chopped
  • 1/4 teaspoon (1 ml) ground nutmeg
  • Preparation
  • With the rack in the highest position, preheat the broiler.
  • Place the asparagus on a baking sheet. Drizzle with about 15 ml (1 tablespoon) of oil. Season with salt and pepper. Broil until tender but still firm, or 5 to 6 minutes, stirring halfway through. Remove from the oven and cut the asparagus, on the bias, into sections. Set aside
  • In a large pot of boiling salted water, cook pasta until al dente. Drain.
  • Meanwhile, in saucepan, soften the onion and garlic for 4 to 5 minutes in the remaining (60 ml / 1/4 cup) oil. Do not let brown.
  • Add the remaining ingredients, then the pasta and asparagus. Stir until warm throughout. Season with salt and pepper.
  • Description
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