Asparagus-Feta Pasta

I made it as written. I zested the lemon into the yogurt mix and it add a little bit more lemony flavor. Would make it again for sure.

This dish was AMAZING, but I did edit in a few places. I was making for two families, so I used 1.5 lbs of pasta BUT kept the sauce amount the same and only used garlic in the sauce mixture (and not in the skillet per other's advice). I tripled the peas and doubled the asparagus, cut up the onion end of the scallions for the sauté along with 2 TSP (not 1/2) of red pepper and salt! For the garnish, I didn't add any more red pepper, but used a lot of mint and lemon juice! YUM!

As many noted, can do with less garlic, as it overpowers the other flavors but I liked it garlic strong as well. Those could be two separate dishes - the yoghurt-pea-sauce and asparagus/feta. Its great and quite opulent together but one of the two feta or yoghurt with the asparagus is probably fine. I didn't have mind and will definitely try that. I also feel subbing the pea sauce w Frankfurt Green Sauce, or a variety of it, might be great as well. Very nice dish that allows for creativity.

Made a few changes: garlic scapes sliced thin for the garlic, plain yogurt for Greek, fresh mozzarella for feta,and tarragon for mint, skipped the scallions. It all worked well but I think the feta would have been better for a salty taste.

Cut the garlic in half!

Too much tang. Less lemon? Would be good with pancetta

I made as directed except dialed back the garlic as many noted. FAB! I’d make it for an informal dinner with friends as well as a mid-week dinner. I suspect it could be fancied up by making it with fiddleheads and ramps.

I concur with fellow cooks who cut down on amounts of yogurt (I used about 2/3 c.), the garlic (I used 3 cloves), and feta (about 1/4 c.). I skipped the peas to focus on the asparagus, and I had no mint so subbed basil. The result was a light, fresh, spring like supper.

Too much yogurt and garlic. I reduced both by half, added Tbs white balsamic and doubled lemon. Had fresh coriander, so added that and 2 tsp dried mint. Parsley and dried mint might be better but this is what I had. And cut up asparagus while pasta was cooking and just added that to the water for the last minute. Stayed crunchier which I thought good. Would also in future replace half the pasta with chickpeas or white beans and go up to 1 1/2 c of peas (half in blender, half in mix with sauce)

I thought it was an awful mess. Very unappealing and not terribly tasty. Threw the leftovers away.

I really liked this dish. I agree that it’s very garlicky and saucy, despite having used less garlic myself. Next time, I would reduce the yogurt to 1.5 cups, garlic to 4 cloves max, 1/2 teaspoon salt, 3-4 tablespoons EVOO, and 4-6 oz of feta. Made an air fry salmon with it and didn’t have mint so used parsley. Would definitely make again. I like the idea of adding the sauce to the pasta to control the amount of sauciness.

Loved this pasta recipe. Perfect spring dish with less guilt. Lemony, minty, and fresh! I had a zucchini lying around which I sliced and cooked with asparagus and peas. It added a little more heft to the veggies. Did not change a thing and it came out perfect. Others at home loved it too.

I cannot say enough about how amazing the flavors meld in this dish! Yes, it's a little work to get it together, since I don't have support staff from Martha Stewart, but it is really delicious. I was missing a little protein, so I fried a chicken breast in some olive oil first in a cast iron skillet, and added it diced to serve. Take care to not add too much salt. There is plenty in the ingredients.

I agree with other comments that this is very garlicky! I would reduce the raw garlic or even omit it. Otherwise it is very tasty. I was sceptical about the yogurt sauce’s texture but 11% Greek yogurt was creamy and smooth. Don’t skimp on the mint.

Delicious. Perfect spring pasta salad.