Side note: I realize when I write, I sound like I must live in Alaska or the frozen tundra, but no, I just live in NC where our winters are quite mild. However, I strongly detest cold weather and therefore blow any amount of coldness way out of proportion. Just wanted you to know that I am aware of this personal trait. :)
Asparagus and Herb Pesto Pasta (2 dinner servings, or 4 side dish servings)
- 1 bunch asparagus, ends trimmed, cut into 2 inch pieces
- 1 cup green peas (frozen is fine)
- 8 oz pasta
- 1 bunch fresh basil, about 1.5-2 cups loosely packed
- 1 bunch fresh mint, about 1 cup
- 3/4 cup feta cheese
- 1/3 cup olive oil
- Salt and pepper
Boil asparagus for 4-6 minutes, until crisp tender. After 2 minutes, add peas. Remove vegetables with a slotted spoon and put into a large bowl.
Return water to a boil and add pasta. Cook until al dente, according to package directions. Drain pasta, reserving 1 cup of pasta water. Add pasta to vegetables.
While pasta is cooking, Combine basil, mint and feta in a food processor or blender. Pulse to combine.
Stream in about 1/3 cup olive oil to make a thick paste. Season with a pinch of salt and pepper. Feta is quite salty on its own, so only a little is needed.
Toss pasta and vegetables in pesto sauce, using a splash of pasta water if too thick. Check seasoning.
Garnish with remaining feta cheese.
For a printable recipe click here
Adapted from Epicurious.com