Pasta With Green Vegetables and Herbs |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from a recipe in Gourmet magazine, this is great with fresh peas and herbs from the garden. Ingredients:
1 lb thin asparagus, trimmed and cut into 1 1/2-inch pieces |
1 cup fresh peas |
1 lb linguine or 1 lb spaghetti |
2 zucchini, sliced |
2 garlic cloves, chopped |
1 onion, chopped |
2 sprigs thyme |
2 cups packed fresh basil leaves |
1 cup packed fresh mint leaves |
1/2 cup extra virgin olive oil, plus |
1 tablespoon extra virgin olive oil |
3/4 teaspoon salt |
3/4 teaspoon black pepper |
4 1/2 ounces feta, crumbled (1 cup) |
1/2 cup fresh flat-leaf parsley, chopped |
3 scallions, thinly sliced |
Directions:
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. Add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus.
3. Add pasta to boiling water and cook according to package directions, until al dente.
4. While linguine cooks, add 1 tbsp olive oil to sauté pan. add garlic and onion, cook until softened. add zucchini and sauté until al dente. sprinkle with thyme, add to asparagus mix.
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. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander.
7. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.
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