2000s Recipes + Menus

Pasta with Green Vegetables and Herbs

Serves4
  • Active time:30 min
  • Start to finish:30 min
June 2007
Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.
  • 1 lb thin asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 cup frozen peas
  • 1 lb linguine
  • 2 cups packed fresh basil leaves
  • 1 cup packed fresh mint leaves
  • 1/2 cup extra-virgin olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 4 1/2 oz feta, crumbled (1 cup)
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 3 scallions, thinly sliced
  • Cook asparagus in a 6- to 8-quart pot of boiling well-salted water (see Tips) 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.

Recipe by Maggie Ruggiero

Photograph by Romulo Yanes

Keywords
quick kitchen,
pasta,
vegetarian,
cheese,
maggie ruggiero

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