Linguini Spring Vegetables
sweet red bell peppers
olive oil, extra-virgin
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.