1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces

1 cup frozen peas

1 pound linguine

3/4 teaspoon salt

• Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes.
• Transfer with a slotted spoon to a large heatproof bowl; then add peas to boiling water and cook 2 minutes.
• Transfer peas with slotted spoon to bowl with asparagus; then add linguine to boiling water and cook until al dente.
• While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped; then add to vegetables.
• Reserve 1/2 cup pasta-cooking water; then drain pasta in a colander.
• Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.

Yield: 4 servings