Dinner this evening was deliciously simple and wonderfully flavorful. It always blows my mind how such basic and fresh ingredients can create some of the best meals. Of course with the Athenos Feta Challenge going on this month I’ve been keeping my eyes out for ways to incorporate feta into dishes. I found this recipe for Pasta with Green Vegetables and Herbs which sounded perfect as a Summer entree or as a side dish.
Here’s what you need: Serves 4
• 1 lb thin asparagus, trimmed and cut into 1 1/2 inch pieces
• 1 cup frozen peas
• 1 lb linguine
• 2 cups packed fresh basil leaves
• 1 cup packed fresh mint leaves
• 1/2 cup extra-virgin olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1 cup Athenos traditional crumbled feta
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 3 scallions, thinly sliced
Here’s what you do:
• Cook asparagus in a 6 to 8 quart pot of boiling well-salted water until just tender, 4-6 minutes. Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook for 2 minutes. Transfer peas with slotted spoon to bowl with asparagus, then add linguine to the boiling water and cook until al dente.
• While linguine cooks, pulse the basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables. (WARNING: this is outstanding. I couldn’t stop “sampling” it while my pasta finished cooking! The feta in this… oh my!)
• Reserve 1/2 cup pasta water, then drain pasta. Stir reserved water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup of feta and toss.
My favorite part of the dish, besides all of the fresh flavors, was the way the herb, oil, and feta mixture completely and perfectly coated each strand of linguine. Nothing left at the bottom of the bowl.
Something tells me I’m gonna have a tough time sleeping tonight knowing this awaits me for lunch tomorrow 😉
[Chels]
This looks amazingly delicious; I’ll have to bookmark it for a later date.
The feta sauce is so smart. It’s like pesto without nuts. It’d probably still be awesome with nuts too. Great idea!
what a refreshing pesto! fresh herbs are perfect to be served with pasta!
This to me is a perfect summer pasta! I love adding tons of veggies into mine (especially when so many of them are in season). I had some Athenos feta last night- so so good!
What a beautiful bowl of pasta filled with green and healthiness! I love it when my food looks healthy so I can eat more and more of it. And, as always, can’t stay away from anything feta.
Looks absolutely wonderful, and even tho my husband is not an asparagus fan, I’m sure the Athenos feta will do the trick!
Pasta is definitely my favorite vehicle for feta! I love all the green in this dish. Perfect summer recipe.
This looks so delicious! Like a mint feta pesto! I love the summery flavors. I’ll have to try this!
This looks so easy and so delicious! I love that the feta puree made a pesto-like sauce. Delish!
Yum – so fresh and green!
That looks SO good! I shouldn’t have looked at this dish after the cupcakes though, cause now cupcakes are all I can think about.
This looks so, so, so yummy! I really need to get a food processor. I think July should just be renamed Feta.
This dish has it all…not only is it beautiful to look at (after all, we do eat with our eyes first) but it looks very healthy and satisfying. The Athenos feta really shines in this recipe. I know I’ll be making it soon…thanks for sharing!
I think i need to buy some Feta and make this pasta dish!
I found your blog through the facebook and ATHENO Feta. I love your recipes. They sound so yummy and can’t wait to try!!!