Description Edit

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

ChupaNote: the only change I made to this recipe was to replace the black pepper with 1 teaspoon red pepper flakes. I ended up sprinkling more on the finished dish. I used whole wheat pasta.

Ingredients Edit

Directions Edit

  1. Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes.
  2. Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook 2 minutes.
  3. Transfer peas with slotted spoon to bowl with asparagus, then add linguine to boiling water and cook until al dente.
  4. While linguine cooks, pulse basil, mint, oil, salt, pepper, and ½ cup feta in a food processor until chopped, then add to vegetables.
  5. Reserve ½ cup pasta-cooking water, then drain pasta in a colander.
  6. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining ½ cup feta and toss.

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