Avocado, feta and asparagus with pasta

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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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