Pasta With Green Vegetables And Herbs
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
43
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Pea (frozen)450 g
Linguine2 cups
Basil Leaves (packed fresh)1 cup
Extra-Virgin Olive Oil3 tsp
Salt3 tsp
Black Pepper130 g
Feta (crumbled 1 cup)Directions:
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 1/2 cup feta in a food processor until chopped, then add to vegetables
5
Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander
6
Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss
7
Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes
8
Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook 2 minutes
9
Transfer peas with slotted spoon to bowl with asparagus, then add linguine to boiling water and cook until al dente
10
While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables
11
Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander
12
Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss