A simple, budget pasta dish with a touch of chilli, squeeze of lemon and fresh basil. Add a drizzle of oil and sprinkling of feta cheese to serve
Prep:5 mins
Serves 2
200g farfalle2 tbsp olive oil, plus extra to serve2 garlic cloves, finely chopped1 red chilli, finely chopped250g asparagus, woody ends trimmed, cut into small pieces1 lemon, zested and juicedhandful basil leaves30g pine nuts, toasted50g feta, crumbled
STEP 1Bring a large pan of salted water to the boil. Tip in the pasta and cook for 1 min less than pack instructions.STEP 2Meanwhile, heat the oil in a frying pan over a medium heat. Stir in the garlic, chilli and a pinch of salt, and fry for 1 min until fragrant. Add the asparagus and lemon zest, and cook for 4-5 mins until the asparagus is just tender.STEP 3Drain the pasta and tip into the asparagus pan. Add the lemon juice, stir through the basil, grind over some black pepper, then divide between bowls. Top with the pine nuts, feta and a drizzle of oil to serve.
