Pasta With Green Vegetables And Herbs

• 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

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 saute pan. add garlic and onion, cook until softened. add zucchini and saute 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.

thin, fresh peas, linguine, zucchini, garlic, onion, thyme, basil, mint, extra virgin olive oil, extra virgin olive oil, salt, black pepper, feta, fresh flatleaf parsley, scallions

Taken from www.food.com/recipe/pasta-with-green-vegetables-and-herbs-237755 (may not work)