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Pasta with Asparagus & Feta Avgolemono
A Greek-inspired pasta dish that can serve as a side or a vegetarian entree.
Author:
GalleyPirate
Ingredients
2-3
Shallots,
minced
1
tbsp
Butter
1
tbsp
EVOO
2
cups
Chicken or vegetable broth
(Recommend Better Than Bouillon)
2
Lemons,
juiced with zest of one lemon (Meyer lemons preferred)
1/2
cup
White wine
1
large
Egg
1
tsp
Corn Starch
1/2
cup
Feta cheese,
crumbled
1/2
tsp
Fresh ground black pepper
1/2
cup
Fresh tarragon,
finely chopped
1
lb
Penne pasta
1
lb
asparagus
Instructions
In a medium sauce pan, sauté the minced shallots until soft. Add the broth and simmer over medium heat medium heat until it just starts to boil. Using Better Than Bouillon is helpful as you can adjust the salt content. Remove from heat.
Whisk the egg in a medium bowl until foamy, then add the lemon juice, white wine and cornstarch, whisking until incorporated. Gradually add 2 tablespoons of the hot broth to the egg mixture, constantly whisking to incorporate.
Next cook the asparagus and the pasta. You can oven roast the asparagus, sauté, steam or blanch. When making asparagus and pasta I prefer to double up the use of a boiling pot of water. I blanch the asparagus for a few minutes in a large pot of boiling water. Then lift the asparagus out with tongs and throw the pasta in to cook. That way I'm preserving precious water from the tanks. Place the blanched asparagus on a cutting board to cool. Then chop into 1-2" pieces.
Once pasta has cooked to al dente, drain and add the chopped asparagus.
If you bought your Feta cheese in a block, which I prefer to, chop and crumble. Add to the pasta pot, along with the minced tarragon.
Transfer to a serving dish and serve warm.