Farfalle with Asparagus, Spicy Chili and Crumbled Feta

• farfalle↗200g g
• olive oil↗2 ст. л. tbsp

  plus extra for serving

• garlic cloves↗2

  finely chopped

• red chili↗1

  finely sliced

• asparagus↗250g g

  woody ends trimmed, cut into small pieces

• lemon↗1

  zest and juice

• basil leaves↗жменя handful
• pine nuts↗30g g

  toasted

• feta↗50g g

  crumbled

Step-by-step instructions

1. 1

   Fill a large pot with salted water, bring to a boil and cook the farfalle 1 minute less than the time indicated on the package.

2. 2

   While the pasta cooks, heat the olive oil in a pan over medium heat. Add the finely chopped garlic, chili and a pinch of salt, sauté for 1 minute until fragrant.

3. 3

   Add the sliced asparagus and lemon zest, cook for 4‑5 minutes until the asparagus is tender.

4. 4

   Drain the pasta, reserving a little cooking water, and transfer it to the skillet with the asparagus. Add the lemon juice, basil leaves, toss, season with freshly ground black pepper and, if needed, a splash of pasta water to loosen the sauce.

5. 5

   Divide the farfalle onto plates, sprinkle with toasted pine nuts, crumbled feta and a drizzle of olive oil. Serve immediately.