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0.0 – 0 reviews • Fruit
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
6-8 servings |
Ingredients
- 1 pound fusilli pasta
- Kosher salt and freshly ground black pepper
- 1/2 cup, plus 2 tablespoons extra-virgin olive oil
- 1 bunch medium asparagus (about 1 pound)
- Zest and juice of 1 lemon
- One 4-ounce jar sliced pimientos, drained and chopped into bite-size pieces
- 1 cup crumbled feta cheese (about 4 ounces)
- 3/4 cup chopped fresh dill
Instructions
- Prepare a grill for medium-high heat. Cook the pasta in well-salted boiling water according to the package directions for fully cooked (not al dente). Drain the pasta, rinse under cold water to stop the cooking and toss with 1 tablespoon olive oil. Set aside. Meanwhile, snap the woody ends off the bottoms of the asparagus and toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Grill, turning occasionally, until charred and tender, about 4 minutes. Transfer to a Food Network CookingGreen Bamboo Cutting Board and cut into bite-size pieces. Whisk together the lemon zest and juice, 1 1/2 teaspoons salt, some pepper and the remaining 1/2 cup olive oil in a large bowl. Add the pasta, asparagus pimientos, feta and dill and toss to combine. Let stand 30 minutes at room temperature so the flavors can meld before serving.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
270 |
| Total Fat |
5 g |
| Saturated Fat |
2 g |
| Carbohydrates |
46 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
11 g |
| Cholesterol |
13 mg |
| Sodium |
318 mg |
