Whole Wheat Pasta with Asparagus, Peas, Feta and Mint

Menu:
Whole Wheat Pasta with Asparagus, Peas, Feta and Mint || Vegetarian Times, April 2009

Whole Wheat Pasta with Asparagus, Peas, Feta and Mint
Serves 6 (or 4 hungry people)

12 oz. whole-wheat pasta shells
1 lb. asparagus, cut into 1-inch pieces
1 ½ cups fresh or frozen baby peas
2 Tbs. garlic oil, such as Garlic Gold (NOTE: I did not have this so used olive oil and garlic)
3 green onions, thinly sliced (⅓ cup)
1 cup sliced fresh basil
½ cup coarsely chopped fresh mint
1 Tbs. grated lemon zest
3 oz. feta cheese, crumbled (¾ cup)

1. Bring large pot of water to a boil. Add asparagus, and cook 4 minutes, or until crisp-tender. Remove asparagus with slotted spoon; transfer to serving bowl.

2. Add pasta to boiling water; cook 5 minutes. Add peas, return water to a boil, and cook 2 minutes. Drain pasta and peas, reserving 1/4 cup cooking water, and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint, and lemon zest. Season with salt and pepper, if desired; transfer back to serving bowl; and sprinkle with feta cheese, if using.

NOTE: Even the boys, who say they don't like pasta, had seconds of this.