Pasta with Green Vegetables and Herbs

@@@@@ Pasta with Green Vegetables and Herbs 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces 1 cup frozen peas 1 pound linguine 2 cups packed fresh basil leaves 1 cup packed fresh mint leaves 1/2 cup extra-virgin olive oil 3/4 teaspoon salt 3/4 teaspoon black pepper 4 1/2 ounces feta, crumbled (1 cup) 1/2 cup coarsely chopped fresh flat-leaf parsley 3 scallions, thinly sliced

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 1/2 cup feta in a food processor until chopped, then add to vegetables.

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.

Makes 4 servings.

Gourmet, Quick Kitchen, June 2007 Formatted by Chupa Babi in MC: 06.20.07

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

ChupaNote: the only change I made to this recipe was to replace the black pepper with 1 teaspoon red pepper flakes. I ended up sprinkling more on the finished dish. I used whole wheat pasta.

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