This great weeknight meal, adapted from Gourmet Magazine, uses only one pot (and a food processor…but still, one pot!). Serves 4.
- 1 bunch asparagus – mine was about 1 1/2 lbs. – trimmed, cut into 1” pieces
- 1 cup frozen peas
- 1 lb. dried linguine
- 1 loosely packed cup fresh mint
- 1 loosely packed cup fresh oregano
- 1/2 cup extra-virgin olive oil
- 3/4 tsp salt
- freshly ground black pepper
- 4 oz. crumbled feta cheese, divided
- 1/2 cup chopped parsley
- 3 scallions, thinly sliced
Bring a large pot of salted water to a boil.
Cook the asparagus in the boiling water for 4 minutes, then remove, using a sieve or slotted spoon, to a serving bowl.
Cook the peas in the boiling water for 2 minutes, then transfer in the same way to the bowl.
Cook the linguine in the boiling water according to package directions; before draining,
reserve 1/2 cup of cooking water.
While the linguine is cooking, pulse the mint, oregano, oil, salt, pepper to taste and 2 oz. of the feta cheese in a food processor
until finely chopped.
Add this mixture to the serving bowl with the asparagus and peas.
Add the remaining cheese, parsley and scallions to the bowl, too.
After draining the linguine, stir the reserved cooking water into the vegetables,
then add the linguine and toss well to combine.