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

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.
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.
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.

thin, frozen peas, linguine, basil, mint, extravirgin olive oil, salt, black pepper, feta, parsley, scallions

Taken from www.epicurious.com/recipes/food/views/pasta-with-green-vegetables-and-herbs-238670 (may not work)