Pasta With Green Vegetables And Herbs

1. 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.

2. 2

   Add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus.

3. 3

   Add pasta to boiling water and cook according to package directions, until al dente.

4. 4

   While linguine cooks, add 1 tbsp olive oil to saute pan. add garlic and onion, cook until softened. add zucchini and saute until al dente. sprinkle with thyme, add to asparagus mix.

5. 5

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

6. 6

   Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander.

7. 7

   Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.

* Per serving · 4 servings · Values may vary.