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Cavatelli Pasta with Leeks, Asparagus and Feta
Ingredients
  • 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
Steps
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