Vegetarian Cooking for Everyone

[Guest guest]

Here's one that can be for the cookbook of the week *and* pasta day!

 

* Exported from MasterCook *

 

Linguine with Asparagus, Lemon, and Spring Herbs

 

Recipe By : Vegetarian Cooking for Everyone

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 tablespoons butter or margarine

1 large bunch scallions, including half of the greens -- thinly sliced

2 1/2 teaspoons grated lemon zest

1 tablespoon fresh thyme, sage, or tarragon -- finely chopped

salt and freshly ground pepper to taste

2 pounds fresh asparagus -- tough ends removed

1 pound linguine

4 tablespoons pine nuts -- toasted

3 tablespoons fresh parsley -- chopped

2 tablespoons fresh snipped chives, plus blossoms -- if available

freshly grated Parmesan cheese -- (optional)

 

While water is heating for the pasta, heat half the oil and butter in a

wide skillet over low heat. Add the scallions, lemon zest, thyme, and a few

pinches of salt and cook slowly, stirring occasionally.

Meanwhile, slice 3-inch tips off the asparagus, the slice the remaining

stalks diagonally or make a roll cut. When the water boils, salt it, add the

asparagus, and cook until partially tender, about 3 to 4 minutes. Scoop it out,

add it to the scallions, and continue cooking. Cook the pasta, then add it to

the pan with some of the water clinging to the strands. Raise the heat and stir

in the remaining oil, the pine nuts, parsley, chives, pepper to taste, and a few

tablespoons of cheese, if desired. Divide among pasta plates, grate a little

cheese over each portion, and garnish with the chive blossoms (if available).

 

 

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