Asparagus and Herb Pesto Pasta (2 dinner servings, or 4 side dish servings)

        From Bullcityfood.com

• 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

Bring a large pot of water to a boil. Season with about 1 tbsp salt.

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.