From the kitchen of Story + Rain
1 box fusilli pasta
Half a bag of frozen organic peas
1/2 bunch asparagus, cut into 1-inch pieces and roasted on 400 degrees until slightly brown
1/4 cup olive
4 tablespoons fresh lemon juice
kosher salt and black
2 blocks Feta, crumbled
Large handful of fresh basil leaves, cut in chiffonade (ribbons)
Cook the pasta just shy of package directions for al dente pasta, adding the peas during the last 3 minutes of cooking. Drain the pasta and peas.
In a large bowl, whisk together the oil, lemon juice, 1/2 teaspoon salt, Add the pasta, vegetables, feta, and basil and toss to combine. Top with lots of freshly cracked pepper.