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Asparagus and Peas Pasta Recipe

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This recipe for Asparagus and Peas Pasta, by , is from Bexar County Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Leos- Medical Examiner


2 cups uncooked bow tie pasta (try gluten-free)
2 tablespoons unsalted butter
1/2 medium onion, chopped
1 clove garlic, minced
2 cups fresh asparagus pieces, cut into bite sized pieces (chop off tough ends and discard)
1 cup frozen green peas
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground pepper

1. Cook pasta according to package directions.
2. While the pasta is cooking, heat a large pan over medium heat. Add butter, onion and garlic, and cook until onions are soft, about 3-4 minutes. Add asparagus to the pan and cook for another 2 minutes. Add peas to the pan and cook for another 2 minutes. Set aside.
3. Drain the cooked pasta and add it to the pan with cooked veggies. Add feta, dill, lemon juice, salt, and pepper to mixture and toss until well combined.

Portion size should be four (4) 1 1/2 cup servings per person.

Need more protein? Add grilled chicken! I add chicken right before tossing everything together so the feta can warm up while the meat is freshly cooked.




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