Pasta with Green Vegetables and Herbs - Italian xp

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Pasta with Green Vegetables and Herbs

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

1/2 cup extra-virgin olive oil

3/4 teaspoon salt

3/4 teaspoon black pepper

4 1/2 ounces feta, crumbled (1 cup)

1/2 cup coarsely chopped fresh flat-leaf parsley

3 scallions, thinly sliced

 

 

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.

 

While linguine cooks, pulse basil, mint, oil, salt,

pepper, and 1/2 cup feta in a food processor until

chopped, then add to vegetables.

 

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.

 

Makes 4 servings.

 

Gourmet, Quick Kitchen, June 2007

Formatted by Chupa Babi in MC: 06.20.07

 

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.

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