Pasta With Green Vegetables and Herbs

Adapted from a recipe in Gourmet magazine, this is great with fresh peas and herbs from the garden.

• Ready In: 40 mins
• Serves: 4

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.