This dish celebrates sweet, loval asparagus during the peak of its season. Also add chicken, pork or grilled fish if desired.
Recipe by Chef Matt Stowe. Brought to you by GLAD®.
In a large pot of boiling, heavily salted water cook pasta until al dente, approx. 7-9 minutes. Drain pasta in a strainer and place the large, empty pot back on the heat.
Add the olive oil and onion and cook for 2-3 minutes.
Add the garlic and continue to cook for 2 minutes stirring occasionally.
Add the snap peas and cook for 2 minutes until they soften slightly but maintain their crisp texture.
Remove from heat and add lemon juice, zest, mint, asparagus, 1/2 of the feta cheese and pasta. Stir well until combined. Season to taste with salt and pepper.
Pour pasta into serving bowl and top with remaining cheese.