Pasta Shells With Asparagus, Peas, Feta & Mint

1 lb asparagus, cut into 1-inch pieces
12 oz pasta shells
1 1/2 cups fresh or frozen baby peas
2 Tbs garlic oil
3 green onions, thinly sliced
1 cup sliced fresh basil
1/2 cup coarsely chopped fresh mint
1 Tbs grated lemon zest
3 oz feta chese, crumbled

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.

Review: This was tasty. I was a little worried about the flavor combination, but it was a great mix of sweet and savory. Mike especially liked the mint and feta combination. We couldn't get fresh basil and mine is growing quite slowly. I used a quarter cup of dry basil. I also doubled the feta, because we really like that flavor. I also had to use elbow pasta, since Dreamfield's pasta doesn't make shells. I'm so disappointed by their limited selection.