"Mixing herbs like mint and basil with asparagus and peas creates a tasty summer dish. This is one of my favorite things to eat on a hot summer day! Goes great with grilled salmon and a glass of crisp Riesling! Chop herbs in a food processor to speed up your preparation time."


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  • 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
  • 1/2 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
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon ground black pepper, or to taste
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.
    2. While fettuccini is boiling, 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 steamer insert and drain fettuccine.
    3. Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil together in a large bowl. Season with salt and pepper.

    Nutrition Facts

    Per Serving: 609 calories;15.8 g fat;96.3 g carbohydrates;26.7 g protein;21 mg cholesterol;810 mg sodium.Full nutrition
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