- 1 lb Linguini
4 qt Water to cook pasta
1 tb Salt and 1 tablespoon oil
- for water 10 Cremini mushrooms; clean and - sliced thin 8 Asparagus; blanched and - refreshed 4 Baby artichokes; hearts
- only, sliced thin, reserve - in lemon water to - avoid discoloration 1 Red bell pepper; seeded and - sliced into thin strips 6 Cipollini onions; sliced
- thin 4 oz Sundried tomatoes;
- rehydrated 24 Fava beans; blanched and - refreshed 2 Cloves of garlic; fine dice
1/2 c Extra virgin olive oil
2 tb Vegetable oil; to saute
- vegetables 4 oz Reggiano Parmigiana cheese;
1/4 c Parsley leaf; plus
1/4 cup
- -cilantro leaf, stems - removed 1 sm Bunch of chives
2 Sprigs of rosemary and - sprigs of thyme; stems - removed 2 Scallions; roughly chopped
2 tb Olive oil
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
1/4" thick. Chop garlic fine and grate cheese. Next heat a large saute pan with
2 tablespoons vegetable oil over medium flame. Add the garlic, onions, peppers and mushrooms, cook
2-3 min. till 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 puree 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. (Courtesy of Scully on Spring, New York, NY and TVFN) MealMaster formatting by: Bill Webster, converted by MM
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