Sharon Flaim
Flaim Farms, Vineland

This recipe was created by a friend’s mom. She made it with goat cheese, but I usually make my version with feta. Try your own
variations. It’s always easy and delicious.

1 bunch asparagus, chopped into 1-inch pieces
2 bunches (about 6–8) leeks (white parts only),
chopped or sliced
3 tablespoons butter
1 clove of garlic (put through a press)
8 ounces whole wheat corkscrew pasta
1 8-ounce block of feta cheese, crumbled
salt and pepper, to taste

Cook pasta. While pasta is cooking, melt butter, drop in
chopped leeks, cook on medium to low heat until limp and
transparent (about 10 minutes). Add pressed garlic, salt, pepper.

When the leeks are cooked, add asparagus pieces. Cook
asparagus with leeks until a knife can be easily inserted into the
asparagus.

Toss the asparagus-leek mixture with the drained pasta. Add
1/8 to 1/4 cup of the pasta water. Then toss in the crumbled
feta. Serve. (Serves 2 – 4 as main dish; 6 – 8 as side.)

flaimfarms.com