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Pasta with Green Vegetables and Herbs

['1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces', '1 cup frozen peas', '1 pound linguine', '2 cups packed fresh basil leaves', '1 cup packed fresh mint leaves', '1/2 cup extra-virgin olive oil', '3/4 teaspoon salt', '3/4 teaspoon black pepper', '4 1/2 ounces feta, crumbled (1 cup)', '1/2 cup coarsely chopped fresh flat-leaf parsley', '3 scallions', 'thinly sliced']

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.

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