Asparagus, Zucchini, Chilli & Feta Farfalle

Prep:

1. Wash and finely chop red chilli.
2. Wash and trim asparagus.
3. Pop a pan of salted water on to boil.
4. Wash and halve cherry tomatoes.
5. Wash and slice the zucchini.
6. Zest and juice lemon.
7. Wash and chop parsley.

Method:

1. Season with salt and pepper to taste. Add an extra drizzle of olive oil and a final squeeze of lemon juice if desired. Serve warm, garnished with extra parsley, lemon zest, and cashew nuts.
2. Remove the pan from the heat and gently fold in the cherry tomatoes and chopped parsley.
3. In a large pan, heat a drizzle of olive oil over medium heat. Add the asparagus and sliced zucchini, and sauté for 3-4 minutes until both are tender but still crisp. Stir in the chopped red chili and cook for another minute. Add the lemon zest and a splash of lemon juice, stirring well to incorporate.
4. Crumble in the feta cheese and toss in the toasted cashew nuts, mixing until the feta softens slightly.
5. Add the cooked farfalle to the pan. Toss everything together, adding a bit of the reserved pasta water if needed to create a light sauce.
6. Cook pasta for 9 minutes or until al dente. Drain, reserving some pasta water, and set aside.