Linguini Spring Vegetables
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, linguine
|
|
| 1 | tablespoon |
salt
|
|
| 10 | each |
mushrooms
sliced |
|
| 8 | each |
asparagus
blanched |
*
|
| 4 | each |
baby artichokes
sliced |
* |
| 1 | each |
sweet red bell peppers
sliced |
|
| 6 | each |
onions
sliced |
|
| 4 | ounces |
sundried tomatoes
|
|
| 24 | each |
fava beans
blanched |
* |
| ½ | cup |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | ounces |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, linguine
|
|
| 15 | ml |
salt
|
|
| 1E+1 | each |
mushrooms
sliced |
|
| 8 | each |
asparagus
blanched |
*
|
| 4 | each |
baby artichokes
sliced |
* |
| 1 | each |
sweet red bell peppers
sliced |
|
| 6 | each |
onions
sliced |
|
| 115.6 | ml/g |
sundried tomatoes
|
|
| 24 | each |
fava beans
blanched |
* |
| 118 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
Parmesan cheese
|
|
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.
