Avocado, feta and asparagus with pasta

Avocado, feta and asparagus with pasta

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  • 4
  • Easy
  • 15 minutes
  • 15 minutes
  • De Bos Unwooded Chardonnay 2013


  • 350 g asparagus tips
  • 2 ripe avocados
  • 4 T chives, chopped
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 lemon, juiced
  • Sea salt and freshly ground black pepper, to taste
  • 500 g Woolworths fresh tagliatelle pasta, cooked al dente
  • 100 g feta

Cooking Instructions

Blanch the asparagus in boiling salted water for 30 seconds, then plunge into iced water to stop the cooking process. Drain and place in a mixing bowl.

Halve and stone the avocados. Scoop out the flesh and add to the mixing bowl along with the chives, olive oil, garlic and lemon juice. Season to taste.

Toss through the cooked pasta while it’s still hot and crumble over the feta.

First published in the May 2014
issue of TASTE magazine.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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