Penne pasta with asparagus and white beans

Ingredients:

• 340 g dry penne pasta (feathers)
• 450 g asparagus, remove tough ends, cut pods into 2.5 cm pieces.
• Half a small red onion, thinly sliced
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• 1 cup crumbled feta (about 100 g)
• 1 can (425 g) canned cannellini beans, rinsed
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill

Preparation:

1. Bring a large pot of water to a boil and add salt. Cook the pasta according to package directions until al dente, adding the asparagus 3 minutes before the end of cooking. Drain the pasta and asparagus and rinse under cold water until completely cool; drain thoroughly.
2. Meanwhile, place the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
3. In a large bowl, whisk together the olive oil, lemon zest and juice, and 1/2 cup feta until smooth; season with salt and pepper to taste. Add the pasta and asparagus, beans, parsley, dill, and the remaining 1/2 cup feta. Drain the onions, pat dry, and add to the bowl. Toss the salad, season with salt and pepper to taste.