Pasta with Green Vegetables and Herbs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 cup frozen peas
- 1/2 cup extra-virgin olive oil
- 1 pound linguine
- 2 cups packed fresh basil leaves
- 3 scallions, thinly sliced
- Carbohydrate 99 g(33%)
- Cholesterol 33 mg(11%)
- Fat 37 g(57%)
- Fiber 10 g(40%)
- Protein 26 g(52%)
- Saturated Fat 10 g(49%)
- Sodium 839 mg(35%)
- Calories 827
Preparation 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.
Preparation 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.
