iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Slow-Roasted Red-Wine-Lacquered Salmon Fillet

Ingredients:
1 (4-inch) piece peeled fresh ginger
1 cup soy sauce
2 cups dry red wine
1 1/3 cups mirin (Japanese sweet rice wine)
1/4 cup packed dark brown sugar
2 teaspoons fresh lime juice
1 tablespoon olive oil
1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed
Accompaniment: lime wedges

Instructions:
Put oven rack in middle position and preheat oven to 225°F.
Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.
Salmon Chowder

Ingredients:
1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/8 teaspoon dried hot red-pepper flakes
3 cups whole milk
2/3 cup heavy cream
1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons fresh lemon juice
Garnish: chopped fresh chives

Instructions:
Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.
Sweet-Potato Cobbler

Ingredients:
2 1/2 pounds sweet potatoes
1 quart water
3/4 cup canned pure cane syrup
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups whole milk
Accompaniment: vanilla ice cream
a 3 1/2- to 4-quart well-seasoned cast-iron Dutch oven or other heavy pot (10 inches in diameter)

Instructions:
Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes. Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes.
Put oven rack in middle position and preheat oven to 375°F. 3Whisk together flour, baking powder, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork until a dough forms.
Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times. Divide dough into 2 pieces, then form each into a disk.
Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into bottom and about halfway up side of Dutch oven, pressing against side to help it adhere.
Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings.
Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes. Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal. Cut 3 steam vents in top with paring knife.
Bake cobbler until top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of syrup).
Potato Salad with Olives and Peppers

Ingredients:
3 garlic cloves
3 tablespoons Sherry vinegar
1 teaspoon salt
1/4 teaspoon dried hot red-pepper flakes
5 tablespoons olive oil
3 pound hot cooked small (2-inch) boiling potatoes, quartered
2/3 cup bottled roasted red peppers (4 ounces), rinsed, patted dry, and chopped
2/3 cup fresh flat-leaf parsley leaves
1/3 cup pitted brine-cured black olives
halved

Instructions:
Mince garlic and mash to a paste with a pinch of salt using side of a large heavy knife. Transfer to a large bowl and whisk in vinegar, salt, and red-pepper flakes, then whisk in oil.
Add hot potatoes to vinaigrette and toss to coat. Let stand until potatoes cool to warm, about 30 minutes, then stir in peppers, parsley, and olives. Serve warm or at room temperature.
Stout Floats

Ingredients:
2 pints superpremium vanilla ice cream, 6 tablespoons blackberry brandy, 4 chilled 12-ounce bottles stout, such as oatmeal stout, chocolate-style beer, or Guinness

Instructions:
Divide ice cream among 6 (16-ounce) glasses, then add 1 tablespoon brandy to each. Slowly pour 8 ounces stout into each glass.
Grilled Rib-Eye Steaks with Roasted-Pepper Salsa

Ingredients:
6 red bell peppers (2 pounds)
1 to 2 habanero or Scotch bonnet chiles, seeded and minced
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 pounds)
3 1/2 teaspoons salt
2 teaspoons black pepper
Garnish: flaky sea salt such as Maldon
an instant-read thermometer

Instructions:
Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).
Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.
Grilled Scallop "Ceviche"

Ingredients:
1 1/2 pounds large sea scallops (about 20), tough ligament removed from side of each if attached
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 navel orange
2 tablespoons fresh lime juice
3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (2 cups)
2 tablespoons thinly sliced shallot
1 to 2 teaspoons finely chopped fresh jalapeño chile, including seeds
1/4 cup chopped fresh cilantro
5 metal or wooden skewers (if using wooden
soak in water 30 minutes)

Instructions:
Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
Prepare grill for direct-heat cooking over high heat.
Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.
Toasted-Almond Cake with Strawberries in Rosé-Water Syrup

Ingredients:
3/4 cup whole almonds with skins (1/4 pound), toasted and cooled
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 1/4 cups superfine granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
1/3 cup whole milk
1/4 teaspoon almond extract
1/2 cup sliced almonds (2 ounces)
2 cups water
1 1/3 cups granulated sugar
6 tablespoons fresh lemon juice
2 lb strawberries, trimmed and quartered lengthwise
1/2 teaspoon rose water or 1 teaspoon pure vanilla extract, or to taste
1 1/2 cups chilled heavy cream
a 9-inch square baking pan (2 inches deep)

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pan, knocking out excess flour.
With blender motor at high speed, add half of toasted almonds through top hole and finely grind (be careful not to grind to a paste). Transfer to a bowl and grind remaining almonds in same manner, transferring to bowl. Add flour, baking powder, and salt to ground almonds and whisk until combined well.
Beat eggs in a large bowl with an electric mixer at high speed until foamy, about 15 seconds, then add superfine sugar a little at a time, beating. Continue beating until mixture is thick, pale, and forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Add butter in a slow stream, beating, then add milk and almond extract and beat until just combined. Reduce speed to low, then add flour mixture, mixing until just combined.
Spread batter in pan, smoothing top, then sprinkle evenly with sliced almonds. Bake until top is golden, cake begins to pull away from side of pan, and a wooden pick inserted in center of cake comes out clean, 30 to 40 minutes. Cool cake in pan on a rack 30 minutes, then run a knife around edge to loosen and invert onto rack. Turn cake right side up on rack and cool completely, about 30 minutes more.
Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 2 cups, 8 to 10 minutes. Transfer syrup to a bowl and cool completely. Stir in strawberries and rose water and macerate at room temperature 30 minutes.
Beat cream in a large bowl with cleaned beaters until it holds soft peaks.
Cut cake into 4 squares and reserve 2 squares for another use. Carefully cut each of remaining 2 squares diagonally into quarters for a total of 8 triangles, then halve each triangle horizontally. Sandwich triangle halves with strawberries, syrup, and whipped cream.
Arugula and Radicchio with Feta and Dates

Ingredients:
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup pitted dates
1/4 pound baby arugula (8 cups)
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups)
3 ounces crumbled feta (1/2 cup)

Instructions:
Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.
Halve dates lengthwise and thinly slice crosswise.
Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.
Grilled Leg of Lamb with Thyme and Allspice

Ingredients:
4 large garlic cloves
1 1/2 teaspoons salt
2 tablespoons olive oil
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
5 teaspoons minced fresh thyme
1 teaspoon black pepper
1/2 teaspoon ground allspice
1 (6 1/2- to 7-lb) bone-in leg of lamb, trimmed of all but a thin layer of fat
an instant-read thermometer

Instructions:
Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours.
Let lamb stand at room temperature 30 minutes before grilling.
Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you.
Oil grill rack, then grill lamb over area with no coals (or over turned-off burner or burners), covered, without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/4 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160°F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 15 minutes.
Let lamb stand on a cutting board, uncovered, 30 minutes.
Spiced Yogurt Dip with Pita and Peppers

Ingredients:
2 green cardamom pods
1/2 teaspoon caraway seeds
1/2 teaspoon black peppercorns
1 cup loosely packed fresh sprigs cilantro
2 medium garlic cloves, chopped
1 (3-inch) fresh serrano chile, including seeds, chopped
2 to 3 tablespoons water
3 tablespoons olive oil
1 1/2 cups plain whole-milk Greek yogurt
4 (6-inch) pita loaves with pockets
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
3 bell peppers (assorted colors), cut lengthwise into 1/2-inch-wide strips
an electric coffee/spice grinder or a mortar and pestle

Instructions:
Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yogurt and season with salt.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Split pitas to make 8 rounds. Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets. Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total. Transfer toasts to a rack to cool.3Serve dip with toasts and bell peppers.
Pork Tenderloin with Apricot Mustard

Ingredients:
1/2 cup grainy mustard
1/2 cup apricot jam
1 garlic clove, forced through a garlic press
2 small pork tenderloins (1 1/2 to 2 pounds total)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound fresh apricots, quartered and pitted
an instant-read thermometer

Instructions:
Preheat broiler and line rack of a broiler pan with foil.
Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).
Miso-Glazed Sea Bass with Asparagus

Ingredients:
2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
Garnish: lemon wedges

Instructions:
Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
Toss together asparagus, oil, and a pinch of salt in a large bowl.
Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.
Wheat-Berry Salad with Grilled Tofu

Ingredients:
1/2 pounds tomatoes, chopped
1/4 cup red-wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 (14-ounce) block extra-firm tofu, cut crosswise into 4 thick slices
1 cup reserved tomato vinaigrette
1 tablespoon soy sauce
1 cup wheat berries (whole-grain wheat)
1/2 teaspoon salt
1/2 pound cherry tomatoes (about 14)
4 yellow bell peppers (1 1/2 pounds)
3 celery ribs, halved lengthwise and thinly sliced
3 scallions, halved lengthwise and thinly sliced
1/2 cup pitted brine-cured black olives, such as Kalamata, halved
1 head Boston lettuce, torn into bite-size pieces (6 cups)
1 cup torn fresh mint leaves
2 (12-inch) wooden skewers
soaked in water for 30 minutes

Instructions:
Purée all vinaigrette ingredients in a blender. Reserve 1 cup vinaigrette for marinating tofu.
Combine reserved vinaigrette and soy sauce in a sealable plastic bag. Add tofu, seal bag, and turn to coat. Marinate, chilled, turning bag over occasionally, at least 30 minutes and up to 1 day. Bring to room temperature, about 30 minutes, before grilling.
Simmer wheat berries in unsalted water in a 2- to 3-quart saucepan, partially covered, until tender but still chewy, 1 1/4 to 1 1/2 hours. Drain, then return to pan and stir in salt. Cool to room temperature.
Prepare grill for direct-heat cooking over hot charcoal.
Pour off marinade from tofu and pat dry, then transfer to a plate.
Thread tomatoes 1/4 inch apart onto skewers.
Oil grill rack and grill bell peppers, covered only if using a gas grill, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl, then cover and let steam 10 minutes.
Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.
Oil grill rack well, then grill tofu, covered only if using a gas grill, until grill marks appear, about 3 minutes. Loosen tofu with a metal spatula, then turn over and grill until heated through and grill marks appear, about 3 minutes more. Transfer to a clean plate and cover.
Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette. Let stand, uncovered, 15 minutes.
Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture.
Halve pieces of tofu diagonally (for a total of 8 triangles).
Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu. Drizzle with some vinaigrette; serve remainder on the side.
Cheesecake-Marbled Brownies

Ingredients:
1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Instructions:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Bake until edges are slightly puffed and center is just set, about 35 minutes.
Serve warm or at room temperature.
Veal Chops with Saffron Orzo and Tomato Sauce

Ingredients:
4 (1/2-inch-thick) veal chops (rib or loin; 7 ounces each)
3/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 garlic clove, finely chopped
1/2 cup dry white wine
2 (10-ounces) containers grape tomatoes
1 teaspoon finely chopped fresh rosemary
1 1/2 cups orzo (10 ounces)
Scant 1/4 teaspoon crumbled saffron threads
2 tablespoons unsalted butter
3/4 ounce finely grated Parmigiano-Reggiano

Instructions:
Pat chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until golden and just cooked through, 6 to 7 minutes total. Transfer to a plate.
Add garlic to skillet and cook over moderate heat, stirring, 30 seconds. Stir in wine, tomatoes, rosemary, and remaining 1/4 teaspoon each of salt and pepper and simmer, gently pressing on tomatoes until they collapse, about 10 minutes.
Meanwhile, cook orzo with saffron in a 3-quart saucepan of boiling salted water until al dente. Drain well in a sieve and return to saucepan, then stir in butter and cheese.
Reheat chops in sauce and serve with orzo.
Pasta with Green Vegetables and Herbs

Ingredients:
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

Instructions:
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.