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?

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.

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
Time: 5 prep + 15 cook = 25 mins
Print

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

Ingredients

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

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

Tags: Asparagus, Feta, Lemon, olives, Pasta

8 comments

Ellen · July 22, 2018 - 5:28 pm · Reply→

Maybe even add some cannelloni beans?

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Angie | Fiesta Friday · July 22, 2018 - 5:36 pm · Reply→

Oh Deb, so sorry about the mix up! Your cohost next week is Jenny @ Apply to face blog
https://applytofaceblog.com
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 😋😋

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1. PantryPortfolio · July 23, 2018 - 8:26 am · Reply→
  
  Oh, no problem! I’ll fix it now. Excited for next week!
  
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Laura · July 22, 2018 - 6:34 pm · Reply→

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!

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1. PantryPortfolio · July 25, 2018 - 2:25 pm · Reply→
  
  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.
  
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mistimaan · July 23, 2018 - 2:05 am · Reply→

Looks tasty

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goatsandgreens · July 25, 2018 - 7:06 am · Reply→

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

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1. PantryPortfolio · July 25, 2018 - 2:26 pm · Reply→
  
  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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