Lentil mezze penne with feta cheese, asparagus, almonds and Peperolio

Preparation

Clean the asparagus and cut them into two or three parts, depending on their size.

Cut the feta cheese into cubes.

Toast the almonds and roughly chop them.

Bring a pot of water to a boil, add salt, and cook the lentil mezze penne until al dente.

Drain the pasta and let it cool. Then toss it with the asparagus, feta cheese, and almonds.

Drizzle with Peperolio and serve.