A quick and easy-to-prepare pasta dish which makes the most of fresh seasonal vegetables.
|2 Tbsp||Olive oil|
|1 punnet||Cherry tomatoes|
|1||Salt & freshly ground pepper|
|400 g||Fettuccine, (substitute with tagliarini or spaghetti) (Main)|
|2 tsp||Chives, (snipped)|
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- Heat the olive oil in a large pan. Finely slice the garlic and add, stirring for a minute.
- 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.
- 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.