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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

608.5 calories; protein 26.7g 54% DV; carbohydrates 96.3g 31% DV; fat 15.8g 24% DV; cholesterol 20.8mg 7% DV; sodium 810.5mg 32% DV. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 5 stars
06/25/2016
We loved in and thought it was great. I didn't have enough asparagus so I added fresh green beans and broccoli from our garden. I also used blue cheese which is my favorite. The texture and the variety of taste is wonderful. The joining of mint and basil is the success of this dish. And just about anything will compliment this recipe. When we served this as leftovers we topped it with a sweet Italian dressing that really set it off. Definitely a keeper. Read More
(5)
14 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/25/2016
We loved in and thought it was great. I didn't have enough asparagus so I added fresh green beans and broccoli from our garden. I also used blue cheese which is my favorite. The texture and the variety of taste is wonderful. The joining of mint and basil is the success of this dish. And just about anything will compliment this recipe. When we served this as leftovers we topped it with a sweet Italian dressing that really set it off. Definitely a keeper. Read More
(5)
Rating: 4 stars
05/22/2016
Interesting flavors here. I didn't care for the cheese though. Without the cheese for me this is 5 stars. Add some hot peppers to give it a kick you won't be sorry. Thank you for the recipe. Read More
(3)
Rating: 5 stars
06/30/2016
I have made this recipe as it is unlike the other reviewers. I love it just the way it is. Delicious. Only the food processing of herbs takes a little time. Read More
(3)
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Rating: 4 stars
08/17/2016
This was good. I would probably make this without the pasta next time if I were to make it as a side dish again. With the pasta its more of a vegetarian meal. You could also add chicken or shrimp to make it a main dish. I think next time I will make more of a dressing to go with it - probably a mixture of lemon juice olive oil salt pepper and maybe some minced garlic. Tasty! Read More
(2)
Rating: 4 stars
08/04/2016
Pretty good. Added some chicken so it was more of a meal. Read More
(2)
Rating: 5 stars
07/29/2016
Made it just as is. Excellent! Read More
(1)
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Rating: 5 stars
08/18/2016
This turned out great! Summer in a dish! I upped the herbs and spices a bit. Read More
(1)
Rating: 5 stars
08/06/2019
I made it as the directions stated and it was excellent! Will include it in my regular rotation if more vegetarian/plant-based meals. Read More
Rating: 5 stars
08/09/2020
Added a little more olive oil but I would say it’s the best pasta salad I’ve made. Loved using all the fresh ingredients from my garden. Read More