Plant-Based Lemon Feta Pasta with Garlic Asparagus

Enjoy chilled.

1. Boil the linguine pasta in salted water according to package directions until one minute prior
to al dente. Drain and reserve ½ cup of pasta water. Set aside.
2. For the sauce. While the pasta is cooking, in a separate bowl, whisk together the lemon zest,
lemon juice, and olive oil together until well combined. Then add in the feta and black pepper, whisking well until the sauce combines to
become creamy and mostly uniform in texture.** Set aside.
3. For the asparagus. Using a large skillet at medium-high heat, add the olive oil and garlic, swirling the pan for 5 seconds (slightly toasting
the garlic). Add in the asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3 minutes. Remove from
heat and place the asparagus in another bowl.
4. Using the same skillet, reduce the heat to low, then add the pasta and sauce. Using tongs, toss to evenly coat the pasta with the sauce,
letting the feta cheese completely melt. Spoon in a tablespoon of pasta water at a time to get to your desired saucy consistency.
5. Add in the asparagus and give the pasta a final toss. Top with additional feta cheese if you would like. Taste for additional salt and
pepper. Serve immediately.
NOTES
*About 1 tbsp lemon zest and ¼ cup lemon juice. This will make it a really lemony pasta dish; reduce the amount of zest and juice if you
prefer a more mild lemon flavour.
**It’s fine if there are still visible pieces of feta cheese; they will melt when mixed with the pasta.