Farfalle with asparagus, spring onions

So I’ve been derelict in my gourmet on a budget duties. I haven’t posted since January!  My bad. I struggle with what is “gourmet” enough for the blog. But here I have a lovely, lovely spring pasta dish (which I’ve adapted heavily from this recipe) that I made for friends and got rave reviews. It is super simple to make but tastes really wonderful. You can also make some of the components ahead of time. I’m using a lot of the stars of the farmers market this season, so make it soon!

Budget: $8, serves 6-8 ($1.33 to $1 a person)


  • 1 lb farfalle pasta, or similarly shaped pasta ($1.50)
  • 1 lb asparagus, local please! ($4)
  • 2-3 stalks of spring onions/green onions ($2 for bunch at farmers market, maybe $.30 for serving)
  • few tsp canola oil (pantry)
  • 2 oz feta, goat or blue cheese (about $1.50)
  • 4 tsp capers, approximately (about $2 for 3 oz, $.50 for serving)
  • few tbs good balsamic vinegar ($18 for 10 oz, about $.50 for serving)
  • salt and pepper to taste (pantry)
  • big bunch of basil ($2 for bunch, about $.50 for serving – or free if you have an herb garden like me!)

Total: $8.80, so 80 cents over budget, not bad.


  • Asparagus and spring onions crispy

    Turn oven to 400 degrees. Snap off end of asparagus stalks to get rid of woody ends. Chop up into 2 inch pieces.

  • Take spring onions and thinly slice white parts, coarsely chop green tops.
  • Put asparagus and white parts of spring onions on baking pan, dress with canola oil and salt and pepper – cook in 400 degree oven for 15 minutes or until nice and crispy (can be done ahead of time).
  • Meanwhile, boil water in largest pot you have (salt generously) – cook pasta once water is boiling, about 10 minutes or until al dente.
  • Chop up basil roughly.
  • Drain pasta, return to pot.
  • Add cheese, capers, basil, green parts of spring onions, roasted asparagus/spring onions, few tbs of balsamic to pasta.
  • Taste for seasoning – add salt and pepper as desired.
  • Is this too simple? Perhaps, but it is SO good. It’s a good candidate to be eaten cold as leftovers for lunch too (you could reheat but I tend to not because the pasta dries out).