Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Linguine with Green Vegetables and Herbs
(Linguine con Le Verdure ed Erbe)

1 pound thin asparagus, trimmed and cut into 1 and 1/2-inch pieces
1 cup frozen peas
2 cups packed fresh basil leaves
1 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
4 and 1/2 ounces feta, crumbled (1 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
3 scallions, thinly sliced
1 pound linguine
3/4 teaspoon salt
3/4 teaspoon black pepper

Cook asparagus in a 6 to 8 quart pot of boiling salted water until just tender, about 4 to 6 minutes.

Transfer with a slotted spoon to a large heatproof bowl.

Add peas to boiling water and cook 2 minutes.

Transfer peas with slotted spoon to bowl with asparagus.

Add linguine to boiling water and cook until 'al dente'.

While linguine cooks, pulse basil, mint, olive oil, salt, pepper, and 1/2 cup feta in a food processor until chopped.

Add to vegetables.

Reserve 1/2 cup pasta-cooking water.

Drain pasta in a colander.

Stir reserved cooking water into vegetables.

Add pasta, parsley, scallions, and remaining 1/2 cup feta and toss. Makes 4 servings.
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