Spring Linguine

Recipe Ingredients

8 oz	227g	Fine linguine
2		Salted water
1/4 cup	36g / 1.3oz	Finely-chopped bacon or pancetta
		= (or 2 tbspns olive oil)
4		Scallions - thinly sliced
8 oz	227g	Fresh asparagus - (to 12) - peeled, and
		Cut diagonally into 1/2" slices
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Crumbled fresh goat's or farmer's cheese
2 tablespoons	30ml	Sliced pitted cured black olives

Recipe Instructions

Bring salted water to a boil. While the water is coming to a boil prepare the ingredients you will need for your sauce. Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite.

Meanwhile heat the bacon in a skillet. When the fat has rendered and the bacon bits are crisp, add the scallions and asparagus and cook over moderate heat, stirring continuously, for about 2 minutes or until the asparagus are crisp tender.

Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls.

Add the water, lemon juice and butter to the asparagus skillet and swirl the ingredients around until the liquid and butter form a little emulsion. Season to taste with salt and pepper and spoon over the pasta. Garnish with cheese and olives.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6669) - - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.