Pasta with spring vegetables, tarragon & feta

Keep dinner time fun and fresh with forkfuls of curly pasta twisted around crisp green vegies, feta and fresh herbs.

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 400g dried curly fettuccine pasta
• 1 tbs extra virgin olive oil
• 2 leeks, pale section only, washed, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 fennel bulb, trimmed reserving leaves, thinly sliced
• 1 tbs chopped fresh tarragon
• 2 bunches asparagus, woody ends trimmed, cut into thirds
• 300g (2 cups) frozen peas
• 100g feta, crumbled
• 70g (1 cup) finely grated parmesan

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 125ml (1/2 cup) of the cooking liquid. Return the pasta to the pan.
2. Meanwhile, heat the oil in a large frying pan over low heat. Add the leek and garlic. Cover and cook, stirring occasionally, for 2 minutes or until the leek softens. Add the fennel and tarragon. Cook, covered, for a further 2 minutes.
3. Add the asparagus, peas and reserved cooking water to the pan. Season with salt and pepper. Simmer, uncovered, for 3 minutes or until the vegetables are tender. Add the vegetable mixture, half the feta and half the parmesan to the pasta. Toss to combine. Divide among serving dishes. Top with the reserved fennel leaves, remaining feta and remaining parmesan to serve.

Notes & tips

• If curly fettuccine is unavailable, use fettuccine or spaghetti.

• Variations

• For the kids: If the kids don't like feta and tarragon, swap for fresh ricotta and basil.
• Spring vegetable & pasta soup with tarragon & feta: Omit the fettuccine. In step 2, add only the fennel to the leek mixture. Cook for 2 minutes. Add 1.5L (6 cups) vegetable stock. Bring to a simmer. Add the asparagus, peas and a handful of dried risoni pasta. Cook until the risoni is al dente. Ladle the soup among serving bowls. Top with tarragon, feta and parmesan to serve.