Recipe Details

Ingredients

• Kosher salt

• 8 oz. 

  penne pasta

• 2 tbsp. 

  unsalted butter or extra-virgin olive oil

• 8 oz. 

  asparagus, trimmed, cut into 2" pieces

• 1 

  large shallot, thinly sliced into rounds

• 2 

  cloves garlic, thinly sliced

• Finely grated zest of 1 medium lemon (about 2 tsp.), divided

• Freshly ground black pepper

• 1 

  (5.3-oz.) container plain Greek yogurt (preferably 5% fat or more)

• 4 oz. 

  feta (about 1 c.), crumbled into small pieces, plus more for serving

• 3 tbsp. 

  chopped fresh dill, divided

• 1/4 c. 

  coarsely chopped toasted walnuts

Description

1. Step 1Bring a large pot of salted water to a boil. Cook pasta, stirring occasionally, until al dente according to package directions. Reserve 2 cups pasta water before draining.
2. Step 2Meanwhile, in a large skillet over medium heat, melt butter. Add asparagus and shallot and cook, stirring occasionally, until slightly softened, about 1 minute. Add garlic and half of lemon zest; season with salt and pepper. Cook, stirring occasionally, until asparagus is bright green and tender and shallots are lightly caramelized, about 5 minutes more. 
3. Step 3Remove from heat and add pasta, yogurt, feta, 2 tablespoons dill, and remaining lemon zest, stirring to combine. Stir in pasta water a couple tablespoons at a time to thin sauce to desired consistency; season with salt and pepper.
4. Step 4Divide pasta among plates. Top with walnuts, more feta, and remaining 1 tablespoon dill.