Linguini Spring Vegetables
Submitted by gentlejoy
Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minThis is spring on a plate. Asparagus, baby artichokes, and fava beans get a quick blanch to lock in color and set that snappy bite before they hit the pan. Cremini mushrooms and sweet red peppers lead the sauté to build a savory base, then the blanched spring trio joins in along with sliced sun-dried tomatoes for a jammy, concentrated counterpoint.
The linguini gets a final toss with the vegetables, a drizzle of good extra virgin olive oil, and a shower of grated Parmigiano-Reggiano. An herb purée (basil, parsley, a handful of whatever fresh green things you’ve got) pulled together in the blender carries everything home.
The dish rides or dies on vegetable quality. Thick, woody asparagus and tough fava pods will disappoint no matter the technique.
Chef Tips
- Reserve a splash of pasta water before draining. If the sauce feels tight when tossing, a spoonful of starchy water loosens it without diluting flavor.
- Rehydrate the sun-dried tomatoes in the reserved blanching water, as the directions note. It softens them and adds a vegetal sweetness back into the sauce.
- Blanch each vegetable separately. Different densities mean different cook times, and lumping them together turns some to mush.
- Shell and peel the fava beans (yes, both the pod AND the waxy inner skin) for that sweet, buttery bite.
Variations
- Swap linguini for pappardelle or orecchiette for different bite and texture.
- Toss in blanched English peas or ramps in peak season for extra spring character.
- Add a squeeze of lemon and some red pepper flakes at the finish for brightness and kick.
Ingredients
Directions
Bring 4 quarts of water to a boil with oil and salt.
Prepare all vegetables.
Bring small pot of water to a boil to blanch asparagus, Fava beans and artichokes, reserve water to rehydrate sun dried tomatoes.
Blanch each for 2 minutes and refresh in an ice bath reserve.
Slice Cremini mushrooms, peppers, Cipollini onions, Sundried tomatoes and asparagus ¼ inch thick.
Chop garlic fine and grate cheese.
Next heat a large sauté pan with 2 tablespoons vegetable oil over medium flame.
Add the garlic, onions, peppers and mushrooms, cook 2 to 3 min. until they begin to brown, then add the Sundried tomato and all other vegetables, continue to cook 5 minutes stirring often.
Season with salt and pepper, add herb purée and the extra virgin olive oil, toss all 2 minutes, adjust the season, and sprinkle grated cheese into pasta while continuing to toss.
Serve pasta in large bowls, additional cheese can be grated on top, garnish with a sprig of parsley.
Place all in a blender and pulse until herbs are smooth.
Reserve in air tight container all ready to use.
Comments
