Gourmet Live & BlogHer Recipe: Pasta With Green Vegetables and Herbs
- Active time: 30 min
- Start to finish: 30 min
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 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.
See BlogHer's food bloggers pick their favorite brunch restaurants and see all the stops on the Gourmet Live and BlogHer Road Trip now. And for 10 more unbeatable brunch recommendations and recipes, download the Gourmet Live iPad or iPhone app or visit Gourmet.com .
More from food