Pasta with Greens

By Hklbrries

Ingredients

• 1 lb asparagus, cut into 1 1/2-inch pieces
• 1 cup frozen peas
• 1 lb linguine
• 2 cups packed basil leaves
• 1 cup packed mint leaves
• 1/2 cup extra-virgin olive oil
• 4 1/2 oz feta, crumbled
• 1/2 cup chopped flat-leaf parsley

Details

Servings 4
Adapted from dashrecipes.com

Preparation

Step 1

Cook asparagus in an 8-qt pot of well-salted boiling water until just tender, 4–6 minutes. Transfer with a slotted spoon to a bowl. Add peas to boiling water; cook 2 minutes. Transfer peas to bowl. Add linguine to boiling water; cook to al dente.

Meanwhile, pulse basil, mint, oil, salt, pepper, and half the feta in a food processor; add to veggies.

Reserve ½ cup cooking water; drain pasta. Stir reserved water into veggies. Add pasta, parsley, and rest of feta; season with salt and pepper and toss.

Nutrition Information:
Per serving
800 calories
97 g carbohydrates
25 g protein
36 g fat
30 mg cholesterol
820 mg sodium
9 g fiber