Lemony Fettuccine With Asparagus

This recipe is very light-tasting but satisfying at the same time. You may substitute goat cheese for the feta if preferred.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 450  g fettuccine
• 2  lemons
• 1  cup fresh basil, shredded
• 2⁄3 cup sun-dried tomato packed in oil, coarsely chopped
• 2  bunches asparagus
• 1  cup feta cheese, crumbled
• 1  cup parmesan cheese, grated
• 1  pinch white pepper
• 1  pinch salt

Directions

1. Fill a large saucepan with water and bring to a boil over high heat.
2. Add the pasta and cook, following package directions, until al dente, 8 to 10 minutes.
3. Meanwhile, finely grate the peel from the lemons.
4. Prepare the basil and tomatoes.
5. Snap the tough ends from the asparagus, then cut into 2" pieces.
6. Add to the boiling pasta for the last 2 minutes of cooking.
7. Remove 1/2 cup of the pasta water and save.
8. Drain the pasta and asparagus, then return to the pasta pot.
9. Stir in the lemon peel, basil, tomatoes, and both cheeses along with 1/4 cup reserved pasta water.
10. Add the pepper and salt.
11. If you want a thinner sauce, stir in the remaining pasta water.