Linguine with Green Vegetables and Herbs
(Linguine con Le Verdure ed Erbe)
Ingredients:
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
Directions:
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.