Asparagus-Feta Pasta

Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero. A sauce of tangy feta and Greek yogurt (inspired by a recipe from Yotam Ottolenghi and Sami Tamimi) anchors the components of this creamy, vegetable-filled pasta, and the combination of asparagus and peas makes it especially colorful and […]

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A sauce of tangy feta and Greek yogurt (inspired by a recipe from Yotam Ottolenghi and Sami Tamimi) anchors the components of this creamy, vegetable-filled pasta, and the combination of asparagus and peas makes it especially colorful and perfect for spring. Although the textures are at their most supple when served hot or warm, this dish also works well at room temperature, served as a pasta salad.

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Ingredients

Yield: 4 to 6 servings

• 8tablespoons olive oil, plus more for drizzling
• 2cups plain Greek yogurt
• 1cup frozen green peas, thawed
• 7garlic cloves (3 finely grated or minced, 4 thinly sliced)
• 1teaspoon kosher salt (Diamond Crystal), plus more as needed
• 1pound short pasta, such as campanelle, shells, fusilli or orecchiette
• ½teaspoon red-pepper flakes, plus more to taste
• 1bunch asparagus (about 1 pound), trimmed and cut into ½-inch pieces
• 8ounces feta, crumbled into large chunks
• Juice of ½ lemon, plus more to taste
• ¼cup mint leaves, torn
• 3scallions, trimmed and thinly sliced

Preparation

1. Step 1

   In the bowl of a food processor or blender, combine 5 tablespoons olive oil, the yogurt, ⅔ cup peas, the grated garlic and 1 teaspoon salt. Pulse until the sauce is no longer chunky, scraping the sides with a rubber spatula. Transfer to a large bowl and set aside.

2. Step 2

   Bring a large pot of well-salted water to boil. Add pasta and cook until al dente according to the package directions. Drain.

3. Step 3

   While the pasta is boiling, add the sliced garlic to a large skillet, along with the remaining 3 tablespoons olive oil, ¼ teaspoon red-pepper flakes and a big pinch of salt, and place over medium heat. Cook, stirring occasionally, until the garlic turns golden at the edges, 2 to 5 minutes.

4. Step 4

   Add the asparagus and remaining ⅓ cup peas to the skillet and sauté until just cooked through, 2 to 3 minutes. If the pan looks dry, add a tablespoon or two of water.

5. Step 5

   After draining, add the warm pasta to the yogurt mixture in batches, stirring in between, so the sauce doesn’t curdle. Stir in the asparagus mixture, feta, remaining ¼ teaspoon red-pepper flakes and the lemon juice. Taste and add more salt, red-pepper flakes, or lemon juice if needed. Drizzle with olive oil, garnish with mint leaves and scallions, and serve warm.