Pasta with Green Vegetables and Herbs
A fresh and vibrant pasta dish combining tender asparagus, sweet peas, and linguine tossed with herbs like basil, mint, and parsley. Finished with crumbled feta cheese and scallions for a bright Mediterranean flavor.
Ingredients
- •1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
- •1 cup frozen peas
- •1 pound linguine
- •2 cups packed fresh basil leaves
- •1 cup packed fresh mint leaves
- •½ cup extra-virgin olive oil
- •¾ teaspoon salt
- •¾ teaspoon black pepper
- •4½ ounces feta cheese
- •½ cup coarsely chopped fresh flat-leaf parsley
- •3 whole scallions
- •thinly sliced
Cooking Instructions
- 1.
Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus, then add linguine to boiling water and cook until al dente.
15 min
- 2.
While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
5 min
- 3.
Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.
5 min
