Cavatelli Pasta with Leeks, Asparagus and Feta
15 MIN
12 MIN
4 to 6

Cavatelli Pasta with Leeks, Asparagus and Feta


  • ¾ lb (340 g) small cavatelli or other short pasta (such as orecchiette, small shells)
  • 2 leeks, white and tender green parts only, diced
  • 1 bunch asparagus, cut into 1-inch (2.5 cm) pieces
  • ¼ cup (60 ml) olive oil
  • 7 oz (200 g) feta cheese, coarsely crumbled
  • ¼ cup (40 g) roasted pumpkin seeds
  • ¼ cup (30 g) roasted sliced almonds


  1. In a pot of salted boiling water, cook the pasta until al dente. Drain.
  2. Meanwhile, in a large skillet over medium-high heat, soften the leeks and asparagus in the oil for 3 minutes, covered, stirring halfway through to ensure that the vegetables do not brown. Remove the lid and cook for another 2 minutes or until the vegetables are crisp-tender. Season with salt and pepper.
  3. Add the pasta to the skillet. Mix well. Serve in bowls. Garnish with the feta, pumpkin seeds and almonds. Serve hot or cold.