Pasta with Green Vegetables and Herbs

Directions

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, 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.

2. 2.

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

3. 3.

   Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.