Enjoy this light and refreshing lemon myrtle pasta dish with garlic asparagus any time of the year. It comes together in under 30 minutes and is a fantastic vegetarian meal.

Method:

1. Boil the pasta in salted water according to the package directions. Drain and reserve ½ cup of pasta water. Set aside.
2. For the sauce. In a bowl, whisk together the lemon zest, lemon juice, and the LEMNOS Lemon Myrtle Fetta marinating oil until well combined. Then add the fetta and black pepper, whisking well until the sauce combines to become creamy and uniform in texture. Set aside.
3. For the asparagus. Using a large skillet at medium-high heat, add theolive oil and garlic, swirling the pan for 5 seconds (slightly toasting thegarlic). Add in the asparagus, salt, and pepper, stirring frequently until the asparagus is tender and crisp (approx 2-3 minutes). Remove fromheat and place the asparagus in separate bowl.
4. Using the same skillet, reduce the heat to low and add the pasta andsauce. Using tongs, toss to evenly coat the pasta with the sauce lettingthe fetta cheese completely melt. Spoon in a tablespoon of pasta water ata time to get to your desired saucy consistency
5. Add in the asparagus and give the pasta a final toss. Top with additional LEMNOS Lemon Myrtle Fetta cheese. Taste for additional salt and pepper. Serve immediately.