Penne with Feta, Asparagus, Peas, and Herbs

By mirandavoegeli

Ingredients

• 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
• 1 cup frozen peas
• 1 pound penne
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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 pasta to boiling water and cook until al dente.

While pasta 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.