Ingredients:
2 cups (500 mL) uncooked gluten free penne pasta (6 oz)
1 lb (500 g) fresh asparagus, trimmed, cut diagonally into 1 1/2-inch (7.5 cm) pieces
2 tbsp (30 mL) olive oil
2 cloves garlic, finely chopped
1 can (540 mL) cannellini beans, drained, rinsed
1 1/2 cups (375 mL) halved grape or cherry tomatoes
1/4 cup (50 mL) chopped fresh or 1 tbsp (15 mL) dried basil leaves
2 tbsp (30 mL) fresh lemon juice
1/2 tsp (2 mL) coarse sea salt
1/4 tsp (1 mL) coarse ground black pepper
3/4 cup (175 mL) gluten free crumbled feta cheese