Pasta Salad With Asparagus and Fresh Herbs

• 1 lb asparagus, trimmed and cut into bite-sized pieces
• 1 cup frozen peas
• 1 lb farfalle pasta
• 2 cups fresh basil leaves
• 1 cup fresh herbs of choice (I used cuttings of fresh rosemary, chives and thyme)
• 13 cup extra virgin olive oil
• 4 12 ounces feta cheese, crumbled (1 cup)
• 12 cup coarsely chopped fresh parsley
• 3 scallions, thinly sliced
• salt and pepper

1. Cook asparagus in a 6-8 quart pot of boiling, salted water until tender, about 4-6 minutes.
2. Remove asparagus to large bowl.
3. Using same water, cook peas 2 minutes.
4. Remove and add to asparagus.
5. Then add pasta to boiling water and cook until al dente.
6. While pasta cooks pulse basil and other herbs, oil, salt and pepper and 1/2 cup feta in a food processor until chopped, then add to vegetables.
7. Drain pasta.
8. Mix together pasta and vegetable mixture.
9. Then add parsley, scallions and remaining 1/2 cup feta and toss.

frozen peas, pasta, fresh basil, choice, extra virgin olive oil, feta cheese, parsley, scallions, salt

Taken from www.food.com/recipe/pasta-salad-with-asparagus-and-fresh-herbs-238647 (may not work)