Lemony Marscapone and Feta Pasta with Asparagus is the perfect Spring dish! So much flavor, so easy to make and takes less than 25 minutes!
Boil the pasta until al dente about ten minutes, being sure to save some pasta water. While the pasta is boiling, chop your asaparagus and heat a turn of the pan of olive oil. Cook for about 5 minutes on medium heat. Transfer to another bowl.
Now on to the cheese, the best part! Melt about 3 tablespoons of butter over medium heat in same pan you sauteed your asparagus. Once the butter is melted, add 3 tablespoons of flour until you have a roux (a thick paste). Continue to whisk while adding around a quarter cup of heavy cream, milk will also do if you do not have cream. Once you have a smooth concoction, add the marscapone, feta, salt, pepper and the juice of one lemon. While whisking, add the reserved pasta water.
Once you have a smooth cheesy sauce, add the pasta back in along with the asparagus. Turn to low heat and let the flavors come together for about 4 minutes.
If you are looking for a meat dish, please feel free to add in shredded chicken or tuna!
Before serving, season with a little S&P, parsley and a lemon wedge!
3 cups of any type of pasta
1 cup asparagus
1 cup marscapone cheese
1 cup feta cheese
1/4 cup heavy cream or milk
1/4 cup reserved pasta water
3 tablespoons butter or margarine
3 tablespoons all purpose flour
the juice of one lemon
salt and pepper as needed