Recipe: <!-- -->Pasta with Herb Purée and Vegetables<!-- --> | Whole Foods Market

Ingredients

• 2 cups fresh flat-leaf parsley
• 1 small bunch fresh chives
• 1 cup fresh mint
• 6 large fresh basil leaves
• 1/3 cup fresh tarragon
• 1/3 cup extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground black pepper
• 2 large carrots, cut into 1-inch matchsticks
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 1 cup small broccoli florets
• 1 cup sugar snap peas, halved
• 1/2 cup shelled green peas
• 1 package (18-ounce) penne rigate or conchiglie pasta
• 2 tablespoons butter or extra-virgin olive oil
• 1 piece (5-ounce) Parmigiano Reggiano