Pasta With Green Vegetables And Herbs - cooking recipe

Ingredients

1 lb thin asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup fresh peas
1 lb linguine or 1 lb spaghetti
2 zucchini, sliced
2 garlic cloves, chopped
1 onion, chopped
2 sprigs thyme
2 cups packed fresh basil leaves
1 cup packed fresh mint leaves
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
3/4 teaspoon salt
3/4 teaspoon black pepper
4 1/2 ounces feta, crumbled (1 cup)
1/2 cup fresh flat-leaf parsley, chopped
3 scallions, thinly sliced

Preparation

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.
Add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus.
Add pasta to boiling water and cook according to package directions, until al dente.
While linguine cooks, add 1 tbsp olive oil to saute pan. add garlic and onion, cook until softened. add zucchini and saute until al dente. sprinkle with thyme, add to asparagus mix.
In a food processor 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.