Penne with Asparagus and White Beans

Toss pasta with asparagus, cannellini beans and feta for the perfect summer meal.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4
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Kosher salt and freshly ground black pepper

12 ounces dried penne

1 pound asparagus, trimmed and cut into 1-inch-long pieces

1/2 small red onion, thinly sliced

1/4 cup extra-virgin olive oil

Zest and juice of 1 lemon

1 cup crumbled feta cheese (about 4 ounces)

One 15-ounce can cannellini beans, rinsed and drained

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh dill


  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
  2. Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
  3. Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.