RCI-ND.002.0093.001
Pasta with Green Vegetables and Herbs
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.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- thin asparagus1 poundtrimmed and cut into 1½-inch pieces
- 1 cup
- 1 pound
- 2 cups
- packed fresh mint leaves1 cup
- ½ cup
- ¾ teaspoon
- ¾ teaspoon
- feta4½ ouncescrumbled (1 cup)
- coarsely chopped fresh flat-leaf parsley½ cup
- scallions3 unitthinly sliced
Method
1
Bring a large pot of salted water to a boil over high heat.
2
Add linguine to boiling water and cook according to package directions until al dente, about 9–10 minutes.
10 minutes
3
During the last 2 minutes of pasta cooking, add trimmed asparagus pieces and frozen peas to the pot.
2 minutes
4
Drain pasta and vegetables, reserving ¾ cup of pasta cooking water.
5
Combine basil leaves, mint leaves, parsley, and extra-virgin olive oil in a food processor and pulse until roughly chopped but still textured, about 30 seconds.
1 minutes
6
Transfer drained pasta and vegetables to a large bowl and add the herb mixture, salt, and black pepper, tossing well to coat.
7
Add reserved pasta water a little at a time while tossing, using just enough to achieve a light, silky consistency.
8
Divide pasta among serving bowls and top each portion with crumbled feta and sliced scallions.