About this recipe:Mint and basil are combined with asparagus, peas and fettuccine pasta in this light summer meal. Goes great with barbecued or grilled salmon and a glass of crisp Riesling!
450g fettuccine pasta
450g asparagus, trimmed and cut into 4cm pieces
150g frozen peas
85g freshly chopped basil
25g freshly chopped mint
30g freshly chopped parsley (optional)
120g crumbled feta cheese
3 scallions, chopped (optional)
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
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Method Prep:20min › Cook:10min › Ready in:30min
Fill a large pot with lightly salted water and bring to the boil. Stir in the fettuccine, bring back to the boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes.
While fettuccine 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.
Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions and olive oil together in a large bowl. Season with salt and pepper.