Anne McCollum, Victor Lord Park Thursday Women B2
12 oz. small pasta shells
1 lb. fresh asparagus, trimmed and cut into ½-inch pieces cup minced fresh parsley
1 lemon, zested and juiced
2 garlic cloves, minced
1 pint cherry tomatoes, halved cup olive oil
¾ cup crumbled feta cheese
Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking; drain and rinse with cold water. In a large serving bowl, combine parsley, lemon juice, lemon zest and garlic. Add pasta mixture, tomatoes and olive oil; toss thoroughly to combine. Gently stir in feta. Serve immediately or cover and refrigerate until serving.
