WKYT - Chef Walter - Recipes

Pasta with Greens Thursday, May 5, 2011


1 lb asparagus trimmed and cut into 1 inch pieces
1 cup frozen peas
1 lb whole grain linguine
2 cups basil leaves, lightly packed
1 cup mint leaves, lightly packed
½ cup extra virgin olive oil
½ cup flat leaf parsley, chopped
4 oz feta, crumbled


Heat a large pot with 6 to 8 cups water to boiling. Salt the water. Add asparagus and allow to cook about 5 minutes. It should be tender crisp. Transfer to a bowl with a slotted spoon. Add peas to the same water and cook about 2 minutes. Transfer to the bowl with the asparagus. Add linguine to the same boiling water and cook according to pkg directions. Do not overcook. While the pasta is cooking, pulse the basil, mint, oil and salt and pepper to taste in a food processor. Add to cooked vegetables. Drain pasta, reserving ½ cup cooking liquid. Stir water into vegetables. Add pasta and parsley and toss to mix. Turn into an attractive bowl and sprinkle with feta. Serve hot.


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