Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
