Active Time

　　30 min

　　Total Time

　　30 min

　　Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

　　

Ingredients

Makes 4 servings

　　1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces

　　1 cup frozen peas

　　1 pound 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 ounces feta, crumbled (1 cup)

　　1/2 cup coarsely chopped fresh flat-leaf parsley

　　3 scallions, thinly sliced

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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.