Step 1

Start with bringing a pot of water to a boil.

Step 2

Add enough salt to make it taste like the sea. 

Step 3

Add the pasta, adjust the heat, and keep it at a rolling boil. Stir a couple of times after a few minutes. This will prevent the pasta from sticking together. 

Step 4

While your pasta is cooking, heat 2 Tbsp of your favorite extra-virgin olive oil over medium heat.

Step 5

Add the asparagus, 1/4 tsp kosher salt, and 1/4 tsp freshly cracked black pepper. Stir occasionally. 

Step 6

Depending on the thickness of the asparagus spears, the amount of heat you’re using, and how soft you prefer your asparagus, this step takes between 5 to 10 minutes. My asparagus spears were on the thinner side and I like them “al dente,” so they were finished after just 5 minutes. Start tasting after about 5 minutes and you’ll be able to tell when they’re done to your liking.

Step 7

A minute before the asparagus are done, add 1 Tbsp of chopped garlic, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp lemon zest, and 1/4 tsp red pepper flakes. Reduce the heat and give it a good stir before adding the feta cheese and the cooked pasta. 

Step 8

In the meantime, the pasta should be ready. Before draining the pasta, save about 1/4 cup of pasta water. This will be part of the sauce (together with the melted feta cheese).

Step 9

Add crumbled/chopped feta cheese into the pan, reduce heat to just warm enough to melt the cheese, and give it a couple of minutes.

Step 10

Then, add the drained pasta and reserved pasta water.

Step 11

The melted cheese and pasta water will emulsify and – while occasionally gently stirring – coat the linguine.

Step 12

Serve with a sprinkle of chopped parsley on top and enjoy!