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Pasta with Asparagus, Cherry Tomatoes and Fetta

Pasta with Asparagus, Cherry Tomatoes and Fetta

You'll have this delightfully fresh pasta dish on the table within 20 minutes from start to finish. Featuring asparagus, sweet cherry tomatoes and the wonderfully creamy Castello® Marinated Fetta Cubes with Garlic and Herbs.

20 min 4 servings
Herby (Woody) Starchy

ingredients

  • 25 g pine nuts
  • 150 g Castello® Marinated Fetta Cubes with Garlic and Herbs, reserve 3 tbsp of the herb oil
  • 300 g penne pasta
  • 400 g brown mushrooms
  • 300 g green asparagus
  • 400 g cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • pinch freshly ground black pepper

preparation

1. Cook the pasta according to pack instructions.

2. Meanwhile, over a medium heat, toast the pine nuts until golden. Set aside.

3. Next, chop the mushrooms and asparagus into bite-sized pieces, and the tomatoes into halves.

4. Heat the olive oil in a large frying pan over a high heat. Add the mushrooms and cook for 2 minutes. Turn the heat down to medium-high and add the asparagus and tomatoes. Sauté with salt and pepper for 10 minutes, or until soft.

5. Mix the drained pasta with 3 tbsp of the herb oil, vegetable mix and Castello® Marinated Fetta Cubes. Top with pine nuts and serve immediately.