Ingredients Jump to Instructions ↓

  1. 1 lb Linguini

  2. 4 qt Water to cook pasta

  3. 1 tb Salt and 1 tablespoon oil

  4. - for water 10 Cremini mushrooms; clean and - sliced thin 8 Asparagus; blanched and - refreshed 4 Baby artichokes; hearts

  5. - only, sliced thin, reserve - in lemon water to - avoid discoloration 1 Red bell pepper; seeded and - sliced into thin strips 6 Cipollini onions; sliced

  6. - thin 4 oz Sundried tomatoes;

  7. - rehydrated 24 Fava beans; blanched and - refreshed 2 Cloves of garlic; fine dice

  8. 1/2 c Extra virgin olive oil

  9. 2 tb Vegetable oil; to saute

  10. - vegetables 4 oz Reggiano Parmigiana cheese;

  11. 1/4 c Parsley leaf; plus

  12. 1/4 cup

  13. - -cilantro leaf, stems - removed 1 sm Bunch of chives

  14. 2 Sprigs of rosemary and - sprigs of thyme; stems - removed 2 Scallions; roughly chopped

  15. 2 tb Olive oil

  16. 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

  17. 1/4" thick. Chop garlic fine and grate cheese. Next heat a large saute pan with

  18. 2 tablespoons vegetable oil over medium flame. Add the garlic, onions, peppers and mushrooms, cook

  19. 2-3 min. till they begin to brown, then add the Sundried tomato and all other vegetables, continue to cook

  20. 5 minutes stirring often. Season with salt and pepper, add herb puree and the extra virgin olive oil, toss all

  21. 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. (Courtesy of Scully on Spring, New York, NY and TVFN) MealMaster formatting by: Bill Webster, converted by MM

  22. 2j. --


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