Description
Mixing herbs like mint and basil with asparagus and peas creates a cool and light pasta dish. This is one of my favorite things to eat on a hot summer day. It goes great with grilled salmon and a glass of crisp Riesling. Chop herbs in a food processor to speed up prep time.
Ingredients
- 1 pound fettuccine pasta
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup frozen peas
- 2 cups chopped fresh basil
- 1 cup chopped fresh mint
- ½ cup chopped fresh parsley (optional)
- 1 (4 ounce) package crumbled feta cheese with herbs
- 3 scallions (green onions), chopped (optional)
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon salt, or to taste
- ¾ teaspoon ground black pepper, or to taste
Directions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook over medium heat until pasta is tender yet firm to the bite, about 8 minutes.
- While pasta is cooking, place asparagus and peas into a steamer insert and place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove the steamer insert and drain fettuccine.
- Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil in a serving bowl; toss well. Season with salt and pepper.
