Ingredients

• 1 lb asparagus, cut into 11/2-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
• 41/2 oz feta, crumbled
• 1/2 cup chopped flat-leaf parsley

Directions

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.

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

3. 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.

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