Creamy Feta Asparagus Pasta

This Creamy Feta Asparagus Pasta is the kind of recipe that feels fresh, cozy, and effortlessly elevated. Tender asparagus, sweet peas, creamy feta, and perfectly cooked pasta come together in a light, silky sauce that tastes bright yet comforting. It feels special enough for company, although it is easy enough for a busy weeknight dinner.

What makes this pasta extra lovable is the texture and balance. You get tender pasta, crisp-tender asparagus, little pops of sweetness from peas, and creamy, salty feta in every bite. Garlic, lemon, and herbs brighten everything up, while Parmesan adds richness without making the dish feel heavy.

Recipe Yield: 4 servings

INGREDIENTS

12 oz. penne pasta
1 bunch asparagus, trimmed and cut into 1½-inch pieces
1 cup frozen peas
2 tbsp olive oil
1 tbsp butter
3 garlic cloves, minced
¼ tsp red pepper flakes (optional)
1 cup crumbled feta cheese, divided
½ cup grated Parmesan cheese, divided
¾ cup reserved pasta water, plus more if needed
1 tbsp fresh lemon juice
1 tsp lemon zest
¾ tsp kosher salt
¼ tsp black pepper
2 tbsp chopped fresh parsley
2 tbsp chopped chives or green onions

INSTRUCTIONS

1. Cook the pasta:
Cook penne in a large pot of generously salted boiling water according to package directions until al dente. During the final 2 minutes, add asparagus and peas to the same pot. Before draining, reserve ¾ cup pasta water.

2. Sauté the garlic:
Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes, then cook for 30–45 seconds, stirring often, until fragrant.

3. Make the creamy feta sauce:
Reduce heat to low. Add ½ cup reserved pasta water, ¾ cup feta, ⅓ cup Parmesan, lemon juice, lemon zest, salt, and pepper. Stir gently until creamy and lightly melted. The sauce will look slightly loose at first.

4. Toss everything together:
Add the cooked pasta, asparagus, and peas to the skillet. Toss gently until coated and glossy. If needed, gradually add more reserved pasta water until silky and creamy.

5. Finish and serve:
Remove from heat, then stir in parsley and chives. Sprinkle with the remaining feta and Parmesan before serving.

Helpful Tips to Perfect This Recipe

• Keep the asparagus bright and tender: Add it only during the final 2 minutes of cooking so it stays vibrant and slightly crisp instead of soft.
• Let the feta melt gently: Keep the heat low when making the sauce. High heat can make feta seize slightly instead of turning creamy.
• Reserve more pasta water than you think: Pasta continues absorbing liquid after cooking, so an extra splash right before serving keeps everything silky and restaurant-worthy.