Cool and Light Pasta and Herbs Recipe

Ingredients

• 1 pound GG Fettucine Pasta Semol-Dry-3/8″Crcl QK
• 1 pound Asparagus, raw
• 1 cup Peas, green, frozen, unprepared
• 2 cups Basil, fresh
• 1 cup Mint Leaves-Raw
• ½ cup Parsley, raw
• 1 (4 ounce) package feta, garlic and herb
• 3 eaches Onions, spring or scallions (includes tops and bulb), raw
• 2 tablespoons Extra Virgin Olive Oil NOI
• ¾ teaspoon Salt, table
• ¾ teaspoon Spices, pepper, black

Instructions

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