ounces (1 cup)
asparagus, cut into 1-inch pieces
fresh lemon juice
kosher salt and black pepper
Feta, crumbled (about 1 cup)
1 to 2
chopped fresh tarragon
- Cook the pasta according to the package directions, adding the peas and asparagus during the last 3 minutes of cooking. Drain the pasta and vegetables and run under cold water to cool.
- In a large bowl, whisk together the oil, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the pasta, vegetables, Feta, and tarragon and toss to combine.