1 pound asparagus trimmed cut into 1 1/2-inch pieces thin
0.8 teaspoon pepper black
1 cup feta cheese crumbled
2 cups basil fresh packed
2 cups basil fresh packed
0.5 cup parsley fresh coarsely chopped
1 cup mint leaves fresh packed
1 pound pasta
0.5 cup olive oil extra virgin extra-virgin
1 cup peas frozen
0.8 teaspoon salt
3 spring onion thinly sliced
Equipment
food processor
bowl
pot
slotted spoon
colander
Directions
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.
