Whole grain shells with asparagus, peas, feta cheese and mint
6 servings
30 minutes
Shells made from whole grain flour with asparagus, peas, feta cheese, and mint are a light and exquisite dish of Italian cuisine that combines fresh spring ingredients. Whole grain pasta gives the dish a rich nutty flavor, while tender asparagus and sweet peas add brightness and freshness. Feta adds tangy notes that harmonize with the aroma of basil and mint. This dish is not only delightful in taste but also healthy due to its richness in vitamins and fiber. Perfect for a light lunch or dinner, it pairs well with white wine. It's easy to prepare, and the result impresses with its flavor and aesthetics. Lemon zest completes the composition by adding a slight acidity that makes the taste more expressive.
1
Bring water to a boil in a large pot. Add the asparagus and cook for 4 minutes or until tender-crisp. Use a slotted spoon to remove the asparagus and place it in a bowl.
- Asparagus: 450 g
2
Put the pasta in boiling water, cook for 5 minutes. Add the peas, bring the water back to a boil and cook for 2 minutes. Drain the water, leaving 1/4 cup, and put the pasta and peas back in the pot.
- Fusilli: 340 g
- Dried peas: 1.5 glass
3
Pour in the remaining pasta cooking water, add asparagus, garlic oil, green onions, basil, mint, and lemon zest.
- Asparagus: 450 g
- Garlic butter: 2 tablespoons
- Spring onion: 3 bunchs
- Basil: 70 g
- Fresh mint: 17 g
- Lemon zest: 1 tablespoon
4
Season with salt and pepper to taste; place the dish on a plate and sprinkle with feta cheese if needed.
- Feta cheese: 85 g
- Feta cheese: 85 g
