KEY POINTS:
A quick and easy-to-prepare pasta dish which makes the most of fresh seasonal vegetables
Serves 4
2 Tbs olive oil
1 large clove garlic
12 asparagus spears
1 punnet cherry tomatoes
Salt and freshly ground black pepper
400g tagliarini or substitute with fettuccine or spaghetti
125g feta
2 Tbs chives, snipped
1. Heat the olive oil in a large pan. Finely slice the garlic and add, stirring for a minute.
2. Snap the ends off the asparagus and slice, add to the pan. Halve some tomatoes, leave the rest whole and add to the pan. Let cook for five minutes, stirring occasionally. Squash some of the tomatoes to release the juice. Season.
3. Cook the pasta in plenty of salted boiling water until al dente. Drain then tip into the pan. Crumble the feta over and add the chives. Gently toss then serve in warm bowls.
