Farfalle with Asparagus, Olives, and Feta

This pasta was inspired by the fact that my husband was recently working late and I wanted to make a dish filled with things he hates! I do often eat asparagus and olives, but it’s rare that we have them in a main dish as eating common meals cuts down on preparation and waste. Case in point, I just added the ‘olive’ tag to my ingredients feed – showing that after multiple years and over 150 different recipes I’ve never created one with olives. This will have to change! What other dishes with olives should I play around with?

farfale with asparagus, olives, and feta 3.JPG

On this night, I indulged and had this whole delicious pasta bowl all to myself.  The crunchy asparagus was coated with the feta and salty olives and each bite of pasta had a bit of sweet buttery sauce.  What more could I ask for?! I first prepared this as a warm dish, but it was also quite good the next day as a cold leftover lunch.

farfale with asparagus, olives, and feta.JPG

I’ve posted this recipe to this week’s Fiesta Friday fun and next week I’ll be co-hosting with Jenny from ApplyToFaceBlog. If you are a new blogger this is a fun way to meet other folks and be inspired by a range of dishes, styles, and perspectives. If you are interested in coming along for the party let me know!

Farfalle with Asparagus, Olives, and Feta

  • Servings: 1-2
  • Print

A salty and buttery pasta dish perfect for a weeknight dinner.


  • 1 cup dried farfalle pasta
  • 5 asparagus stalks
  • 1/4 onion – minced
  • 1/2 cup of feta
  • 1 lemon
  • 2-3 Tablespoons of butter

Steps & Notes

  1. Cook the pasta al dente according to the directions (about 11 minutes)
  2. While cooking, break the ends off of the asparagus
  3. Add 2 Tablespoons of butter to a medium pan, and once melted add 2 splashes of white wine, salt and pepper
  4. After 1 minute add a few tablespoons of the pasta water to the sauce along with a the juice of 1/4 lemon
  5. Then, add the asparagus and cook for 8 minutes
  6. Add the olives and feta for the final 2-3 minutes
  7. Drain the pasta and place in a large bowl. Toss with 3/4 of the pan sauce, veggies, and the remaining lemon juice
  8. Serve into bowls and top with the remaining sauce and some fresh parsley

Possible Modifications

  • When making this again I’d play around with the sauce, possibly even trying a cold pasta salad style dressing with vinegar instead




  1. Maybe even add some cannelloni beans?


  2. Oh Deb, so sorry about the mix up! Your cohost next week is Jenny @ Apply to face blog
    I completely forgot I had asked her when I was replying to Jhuls. I hope it hasn’t caused any confusion. I will talk to Jhuls about it. You can cohost with Jhuls anytime you want.
    In the meantime, let me drool over your farfalle 😋😋


    1. Oh, no problem! I’ll fix it now. Excited for next week!

      Liked by 1 person

  3. So funny as my husband dislikes asparagus too – lucky for him the season here is short as I serve it to both of us anyway convincing him of the health benefits! Have you tried a simple olive tapenade? I’ve tried blending in steamed cauliflower florets to dial down the strength and it works a treat!

    Liked by 1 person

    1. Great idea! I’ll add that to my summer ‘to make’ list – do you have a recipe on your blog for this? Also, that’s hysterical abut asparagus. I keep trying but we’ve made no progress.


  4. mistimaan · · Reply

    Looks tasty

    Liked by 1 person

  5. I love asparagus and olives, never had thought about combining them, but this sounds to be a great way to do so! Yummers!

    Liked by 1 person

    1. It was an experiment that had surprisingly pleasant results! I would indeed put them together again. Salty and crunchy, what’s better than that?


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