Pasta with Green Vegetables and Herbs

Ingredients for Pasta with Green Vegetables and Herbs

• 450g thin asparagus, trimmed and cut into 1 1/2-inch pieces

• 240ml frozen peas

• 450g linguine

• 2 cups packed fresh basil leaves

• 1 cup packed fresh mint leaves

• 1/2 cup extra-virgin olive oil

• 3/4 teaspoons salt

• 3/4 teaspoons black pepper

• 130g feta, crumbled (1 cup)

• 1/2 cup coarsely chopped fresh flat-leaf parsley

• 3 spring onions, thinly sliced

How to make Pasta with Green Vegetables and Herbs

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 120ml feta in a food processor until chopped, then add to vegetables.

Reserve 120ml pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, spring onions, and remaining 120ml feta and toss.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.