Pasta With Green Vegetables And Herbs

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb thin asparagus, trimmed and cut into 1 1/2-inch pieces
• 1 cup fresh peas
• 1 lb linguine or 1 lb spaghetti
• 2 zucchini, sliced
• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 sprigs thyme
• 2 cups packed fresh basil leaves
• 1 cup packed fresh mint leaves
• 1/2 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 4 1/2 ounces feta, crumbled (1 cup)
• 1/2 cup fresh flat-leaf parsley, chopped
• 3 scallions, thinly sliced

Recipe

• 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.
• 2 add peas to boiling water and cook 2 minutes. transfer peas with slotted spoon to bowl with asparagus.
• 3 add pasta to boiling water and cook according to package directions, until al dente.
• 4 while linguine cooks, add 1 tbsp olive oil to sauté pan. add garlic and onion, cook until softened. add zucchini and sauté until al dente. sprinkle with thyme, add to asparagus mix.
• 5 in a food processor pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
• 6 reserve 1/2 cup pasta-cooking water, then drain pasta in a colander.
• 7 stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.