Lemon Feta Pasta with Peas and Asparagus

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Before draining, reserve 1 cup of pasta water and set it aside.

2. In a bowl, mix together the crumbled feta, tahini, lemon zest, lemon juice, minced garlic, salt, and black pepper. Add ¼ cup of reserved pasta water and stir until smooth. Set aside.

3. Heat olive oil and butter in a large pan over medium heat. Add sliced garlic and sauté for about 30 seconds, until fragrant. Add the chopped asparagus and peas, stirring occasionally, until the asparagus is tender but still crisp (about 3-4 minutes). Season with red pepper flakes and a generous pinch of salt.

4. Add the drained pasta directly into the pan with the vegetables. Pour in the lemon feta tahini sauce and toss to coat. Gradually add more reserved pasta water, as needed, to create a smooth and creamy sauce.

5. Divide into bowls and top with fresh mint, chives, and extra crumbled feta. Enjoy!