Pasta Salad With Asparagus and Fresh Herbs

Submitted by moko7

"Nice summer recipe that can be modified easily to suit different tastes or seasons. I have a small assortment of herbs in my garden so I used what I have. Use any combination you'd like. Toasted pine nuts would also be a good addition."

 

• Ready In: 18mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 lb asparagus, trimmed and cut into bite-sized pieces
• 1 cup frozen peas
• 1 lb farfalle pasta
• 2 cups fresh basil leaves
• 1 cup fresh herbs of choice (I used cuttings of fresh rosemary, chives and thyme)
• 1⁄3 cup extra virgin olive oil
• 4 1⁄2 ounces feta cheese, crumbled (1 cup)
• 1⁄2 cup coarsely chopped fresh parsley
• 3 scallions, thinly sliced
• salt and pepper

directions

1. Cook asparagus in a 6-8 quart pot of boiling, salted water until tender, about 4-6 minutes. Remove asparagus to large bowl. Using same water, cook peas 2 minutes. Remove and add to asparagus. Then add pasta to boiling water and cook until al dente.
2. While pasta cooks pulse basil and other herbs, oil, salt and pepper and 1/2 cup feta in a food processor until chopped, then add to vegetables.
3. Drain pasta. Mix together pasta and vegetable mixture. Then add parsley, scallions and remaining 1/2 cup feta and toss.