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
In a pot of salted boiling water, cook the pasta until al dente. Drain.
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.
Add the pasta to the skillet. Mix well. Serve in bowls. Garnish with the feta, pumpkin seeds and almonds. Serve hot or cold.