Ingredients
- 1 pound thin asparagus, trimmed and cut into 1½-inch pieces
- 1 cup frozen peas
- 1 pound linguine
- 2 cups packed fresh basil leaves
- 1 cup packed fresh mint leaves
- ½ cup extra-virgin olive oil
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 4½ ounces feta, crumbled (1 cup)
- ½ cup coarsely chopped fresh flat-leaf parsley
- 3 scallions, thinly sliced
Make it step by step
- 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 ½ cup feta in a food processor until chopped, then add to vegetables.
- Reserve ½ cup pasta-cooking water, then drain pasta in a colander.
- Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining ½ cup feta and toss.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.