Creamy Feta Lemon Penne With Asparagus
Ingredients
- Kosher salt
- 8 oz. penne pasta
- 2 tbsp. unsalted butter or extra-virgin olive oil
- 8 oz. asparagus, trimmed, cut into 2" pieces
- 1 large shallot, thinly sliced into rounds
- 2 cloves garlic, thinly sliced
- Finely grated zest of 1 medium lemon (about 2 tsp.), divided
- Freshly ground black pepper
- 1 (5.3-oz.) container plain Greek yogurt (preferably 5% fat or more)
- 4 oz. feta (about 1 c.), crumbled into small pieces, plus more for serving
- 3 tbsp. chopped fresh dill, divided
- 1/4 c. coarsely chopped toasted walnuts
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